Instructions: Melt the chocolate and butter in a heavy saucepan and leave to cool.

Combine the eggs. egg yolks and sugar in a bowl and whisk to a stiff sabayon.

Fold the melted chocolate mixture very carefully into the egg mixtute.

Fill 4 x I I cm white porcelain dish" with the mousse and smooth the surface.

Bake in the oven preheated to 170 degrees C/325 degrees F/gas mark 3 for 7 mmutes.

Leave to cool to room temperature.

Just before serving warm slightly and then dust each mousse first with cocoa powder then with icing sugar forming a criss cross pattern.

We serve the mousse with a small ball each of chocolate sorbet (qv) in a plain tuile basket (qv). and pistachio ice cream (qv) in a chocolate tuile basket (qv). You can also serve the mousse with a small fresh fruit tulle basket.

Serves 4

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