Ingredients

• 250g/8oz good quality dark chocolate
• minimum 70% cocoa solids
• 4 tbsp water
• 30ml/1fl oz rum or orange or coffee liqueur
• 25g/1oz butter
• cut into small pieces
• 4 free-range eggs
• separated
• 90ml/3½fl oz double cream
• ¼ tsp cream of tartar
• 40g/1½oz caster sugar
• grated chocolate
• to decorate

Directions

• Melt the chocolate with the water in a bowl set over a pan of simmering water
• stirring occasionally
• taking care not to allow the bowl to touch the water. Heat
• stirring
• until the all the chocolate is melted.
• Remove the pan from the heat and whisk in the rum or liqueur together with the butter pieces
• until smooth and creamy.
• In a separate bowl
• whisk the egg yolks until thick and creamy and then beat into the melted chocolate.
• In a separate bowl
• whip the double cream until the whisk leaves a trail on the surface of the cream when the whisk is lifted up. Stir a spoonful of the whipped cream into the chocolate mixture
• then fold the chocolate mixture back into the remaining cream.
• In a separate bowl
• whisk the egg whites until frothy
• add the cream of tartar and whisk until soft peaks form when the whisk is removed from the bowl. Be careful not to over-whisk the egg whites.
• Fold a quarter of the egg whites gently into the chocolate mixture with a metal spoon
• then gently fold in the remaining egg whites.
• Pour the mixture into a large glass bowl
• or into eight individual serving bowls and chill in the fridge for one hour
• or until set.
• Dust the chocolate mousse with grated chocolate and serve.