Instructions: Optional garnishes

vanillabean ice cream
cloudberry jam or one passion fruit halved with seeds scraped out

Melt the chocolate (in a double boiler or microwave) cool slightly then beat in the egg yolks. Whisk the egg whites until stiff fold in the sugar and continuewhisking until glossy and thick.

Gently mix two spoonfuls of the whites into the chocolate mixture then carefully fold in the rest.

Divide between four 8cm ramekins.

Those to be baked should be buttered first.

Place these on a baking tray and either bake at once (for the best rise) or keep in the refrigerator for up to two hours.

Put in a preheated oven (220C/425F/Gas Mark 7) for 12 minutes (but no more) until puffed up.

To serve them as mousses chill overnight.

To serve as souffles sprinkle with icing sugar and devour at once or make a hole in the top and spoon in ice cream.

Dot with a little cloudberry jam or some passion fruit seeds.

Serves with a dollop of cognac flavoured whipped cream.

Cloudberry jam is available in the UK at Ikea stores.

Serves 2

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