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Rich chocolate mousse

Roopa Gulati
Dark and luscious, this indulgent treat by Roopa Gulati is great for celebrations - try varying the flavour by adding a grate of orange rind or a splash of brandy

Rich chocolate mousse

Method

1. Pour the water into a saucepan and sprinkle over the gelatine. Leave on one side for about 5 minutes, until it becomes spongy.

2. Melt the chocolate in a heatproof bowl placed over a pan of simmering water, set aside while you make the mousse base.

3. Whip the eggs using an electric mixer, for 1-2 minutes on medium speed - until they're blended.

4. Meanwhile, tip the sugar into a small saucepan and pour over the water. Dissolve the sugar over a medium heat and then boil for 2 minutes. Pour the hot syrup in a thin steady stream onto the eggs while they're being whisked. Continue whipping until the eggs increase in volume and become fluffy and mousse-like.

5. Turn the machine down to its lowest speed setting and add the cocoa powder. As soon as all the cocoa has been mixed in, turn off the machine.

6. Dissolve the gelatine over a low heat and stir into the mousse.

7. Using a big metal spoon, fold in the melted chocolate, cool melted butter and the softly whipped cream.

8. Turn the mousse into a large glass bowl and leave overnight to set. Decorate with chocolate shavings before serving.

9. If you'd prefer not to use gelatine, you can leave it out of the recipe - it'll have a much softer set, but will taste just as good. You don't have to use an electric machine - if you whip the mousse mixture in a bowl placed over a pan of simmering water you'll still get a delicious result.

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Serves: 10-12

Prep: 30 min, plus overnight chilling

Ingredients
15g powdered gelatine, or one dessertspoon
6 tbsp water
325g dark chocolate, chopped
8 Eggs
125g caster sugar
50g Cocoa powder, sieved
125g unsalted Butter, melted, cooled
500ml double cream, lightly whipped
3 tbsp chocolate shavings, for decoration