The perfect chocolate mousse recipe
 Chocolate connoisseurs should look for good-quality chocolate with a robust flavour for this chocolate mousse, nothing too acidic. Or you could choose flavoured dark chocolate, such as with coffee, mint or chilli. 3 free-range eggs, at room temperature200g/7oz fine-quality dark chocolate, 70–75% cocoa solids, plus extra to serve½ tsp sea salt flakes, crushed80g/3oz unsalted butter4 tbsp whipping cream30g/1oz unrefined golden caster sugar 3 free-range eggs, at room temperature 200g/7oz fine-quality dark chocolate, 70–75% cocoa solids, plus extra to serve ½ tsp sea salt flakes, crushed 80g/3oz unsalted butter 4 tbsp whipping cream 30g/1oz unrefined golden caster sugar 1 orange, zest onlygenerous pinch cayenne pepper splash your favourite whisky, brandy, or liqueur 1 orange, zest only generous pinch cayenne pepper splash your favourite whisky, brandy, or liqueur Method Separate the egg whites and egg yolks into two bowls.Melt the chocolate, salt and butter together in a bowl over a pan of gently simmering water. Make sure the bowl doesn't touch the water. Add the egg yolks and 40ml/1fl½ oz warm water, whisking well to make a smooth emulsion. In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl, then add the sugar and whisk until stiff and glossy.Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse.Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight. To serve, grate over some very dark chocolate – be generous – and allow the mousse to sit at room temperature for 15 minutes before serving. If you like you can stir in either orange zest; cayenne pepper for zingy heat; or a splash of your favourite whisky, brandy, or liqueur to the mixture to bring more joy to your mousse and your mouth! Separate the egg whites and egg yolks into two bowls. Separate the egg whites and egg yolks into two bowls. Melt the chocolate, salt and butter together in a bowl over a pan of gently simmering water. Make sure the bowl doesn't touch the water. Melt the chocolate, salt and butter together in a bowl over a pan of gently simmering water. Make sure the bowl doesn't touch the water. Add the egg yolks and 40ml/1fl½ oz warm water, whisking well to make a smooth emulsion. Add the egg yolks and 40ml/1fl½ oz warm water, whisking well to make a smooth emulsion. In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon. In a separate bowl, whisk the whipping cream until stiff, but not grainy, and add it to the chocolate mixture by folding it in with a large metal spoon. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl, then add the sugar and whisk until stiff and glossy. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl, then add the sugar and whisk until stiff and glossy. Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse. Fold the egg whites into the chocolate mixture in two additions. Do not over-mix, but do be sure that there are no unmixed egg whites visible in the mousse. Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight. Carefully spoon the mousse into four flat wide glasses or individual small bowls, or one larger serving dish. Refrigerate for at least 1 hour or overnight. To serve, grate over some very dark chocolate – be generous – and allow the mousse to sit at room temperature for 15 minutes before serving. If you like you can stir in either orange zest; cayenne pepper for zingy heat; or a splash of your favourite whisky, brandy, or liqueur to the mixture to bring more joy to your mousse and your mouth! To serve, grate over some very dark chocolate – be generous – and allow the mousse to sit at room temperature for 15 minutes before serving. If you like you can stir in either orange zest; cayenne pepper for zingy heat; or a splash of your favourite whisky, brandy, or liqueur to the mixture to bring more joy to your mousse and your mouth!