Chocolate mousse is one of those desserts that feels luxurious without requiring complicated pastry skills. Made with dark chocolate, eggs, sugar and a pinch of salt, this version is intensely chocolatey while remaining light, airy and smooth.

It can also be prepared well in advance, making it an ideal dessert when you want something elegant that is ready to serve straight from the fridge.

<h3>Ingredients</h3>

Prep: 5 minutes

Cook: 20 minutes

Chill: at least 2 hours

Makes: 2 servings

<h3>Choose And Prepare The Chocolate</h3>

Dark chocolate with at least 70% cocoa gives the mousse a deep, slightly bitter flavour that balances the sugar well. Milk chocolate or flavoured chocolate can also be used, but if the chocolate is already quite sweet, you may want to reduce or omit the additional sugar.

Unless you are using chocolate drops designed for melting, roughly chop the chocolate into fairly even pieces. They do not need to be very small, but similar-sized pieces will melt more evenly.

<h3>Melt The Chocolate Gently</h3>

For the traditional method, boil some water and pour it into a saucepan to a depth of about 5cm. Place a large heatproof bowl over the pan, making sure the base of the bowl does not touch the water.

Add the chocolate to the bowl and keep the water at a very gentle simmer. Stir occasionally until the chocolate has completely melted.

Alternatively, melt the chocolate in a microwave. Heat it for 20 seconds, stir, then continue in five-second bursts until smooth. Watch it carefully, as chocolate can burn quickly.

<h3>Separate And Whisk The Eggs</h3>

While the chocolate is melting, carefully separate the eggs. Avoid getting any yolk into the whites, because even a small amount can make them more difficult to whip properly.

Leave the melted chocolate to cool slightly.

Using electric beaters or a large whisk, beat the egg whites with the salt until they form soft peaks. The mixture should hold its shape while the tips still curl over slightly.

Add the sugar and continue whisking until the egg whites become glossy and hold their shape more firmly.

<h3>Combine The Yolks And Chocolate</h3>

Stir the egg yolks into the melted chocolate one at a time.

If the chocolate suddenly becomes thick or grainy, add a small splash of boiling water and whisk until the mixture becomes smooth and glossy again. Repeat with another small splash if necessary.

<h3>Fold In The Egg Whites</h3>

Stir one spoonful of the whipped egg whites into the chocolate mixture first. This loosens the mixture and makes the remaining whites easier to incorporate.

Add the rest of the egg whites and fold them in gently with a large metal spoon. Use broad, careful movements rather than vigorous stirring so that you retain as much air as possible.

Stop folding as soon as the mixture is evenly combined and no white streaks remain.

<h3>Chill Until Set</h3>

Spoon the mousse into one serving bowl or divide it between two glasses or small dishes.

Transfer it to the refrigerator and chill for at least two hours. Cover the mousse if there are strongly scented foods nearby, as chocolate can absorb surrounding aromas.

The portions may look modest, but the mousse is very rich. It will also keep well in the refrigerator for several days.

<h3>Try Different Flavours</h3>

The basic recipe is easy to customise. While melting the chocolate, you can add finely grated orange zest, two tablespoons of strong coffee, a pinch of cinnamon, nutmeg or chilli flakes, a little extra salt, or a small splash of vanilla extract or rosewater.

Serve the mousse plain or finish it with whipped cream, cocoa nibs, orange zest, fresh mint leaves or chopped nuts. The simplest version is already deeply satisfying, but these additions make it easy to give the same recipe a slightly different character each time.