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Rich chocolate mousse

Tamasin Day-Lewis from Tamasin's Great British Classics
For a deliciously dark, rich and indulgent dessert, this glorious chocolate mousse from Tamasin Day-Lewis fits the bill perfectly

Rich chocolate mousse

Method

1. Put 55g of the sugar, all 6 egg yolks, the cocoa powder and the cream together in a bowl and set the bowl over a saucepan of simmering water.

2. Whisk the mixture continuously until it thickens enough to coat the back of a wooden spoon.

3. Remove from the heat and add the butter and chocolate pieces, a little at a time, whisking until melted and fully incorporated.

4. Stir in the armagnac.

5. Whisk the egg whites until frothy. Add the remaining sugar a little at a time, and continue to whisk until the mixture is thick and glossy and meringue-like.

6. Fold the meringue lightly but thoroughly into the chocolate mixture.

7. Spoon the mixture into a large serving bowl or individual glasses and refrigerate until set.

8. Decorate with a swirl of whipped cream and some grated chocolate.

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Serves: 8

Prep: 25 min, plus setting

Ingredients
140g vanilla caster sugar
3 whole Eggs, separated, plus 3 extra egg yolks
1 tbsp Cocoa powder
200ml double cream
85g unsalted Butter, cubed
225g dark chocolate, broken into pieces
1 tbsp Armagnac