Melt the Dark Chocolate in a large heat proof bowl over a pan of water (a Bain Marie, no less).  Use good quality 70% ish Cocoa Solids Chocolate…

In a new bowl, whisk up the Free Range Egg Whites and a tiny squirt of Lemon Juice… you’re after soft peaks at this stage

Now add the sugar – in two portions – and whisk again until the mixture is at the firm peak stage

When the Chocolate has melted, add a third of the Egg White and Sugar mixture to the warm bowl, and whisk in promptly.  Once the first third is in, add the rest of the Egg Whites and quickly but gently fold them into the Chocolate mixture (you don’t want to knock all the air out at this point… more air equals more bubbles in mousse!)

Spoon / pour the mixture into your serving dishes (espresso cups or small glasses are great) and pop in the fridge for at least 6 hours before serving, dusted with Icing Sugar

This is a Raymond Blanc recipe – Maman Blanc Chocolate Mousse