Instructions: Cut the chocolate into small pieces then melt in a bain marie.

Beat the egg white to soft peak then slowly add the sugar and continue to whisk until firmer peaks are formed. Stir the egg yolks into the warm melted chocolate. Briskly whisk one-third of the egg whites into the melted chocolate then fold in the remaining egg white delicately. Leave to harden for approximately 3 hours.

For the chocolate leaves: Preheat the oven to 170 C/325 F/gas mark 3. Mix together the soft butter, icing sugar and cocoa until smooth. Add the egg white and stir to combin. Sift in the flour and salt. Mix well then allow to rest for about 30 minutes in the fridge. Spread the mixture through your templates onto a non stick tray making about 8 shapes then bake in the preheated oven for 6-8 minutes. Remove and allow to cool before using.

While these are cooking, bring the water to the boil with the glucose, the sugar and the cocoa powder then cook, stirring continously for 5 minutes, add the chocolate. Stir until it melts completely. Set aside.

To serve, simply spoon the chocolate sauce into four plates then layer the leaves with the mousse. If there is any chocolate sauce left serve it on the side with a few fruits as a fondue.

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