Chocolate mousse with raspberries

1. Put the double cream in a small pan on a medium heat and leave to
warm up.

2. Meanwhile, snap the chocolate up into small pieces. Once the cream
is just starting to steam, remove it from the heat and add the chocolate.
Don’t stir it (tempting though it is!), but just leave it to sit and melt for about
5 minutes or so.

3. In the meantime, separate the eggs, putting the yolks in a mug or small
bowl and the whites in a large spotlessly clean bowl (or the bowl of a
freestanding electric mixer, if using).

4. Whisk the whites, preferably using a hand-held electric whisk (or the
electric mixer), until they reach a medium peak. To test, stick the whisk
into the egg white and then flip it handle side down. The peak should
look like a floppy Noddy’s hat, not standing up straight to attention. If so,
then add 1 tablespoon of the sugar and whisk it up again until the whites
begin to become shiny. Then while continuing to whisk, add another
tablespoon of the sugar. Make sure that the whites are whisked up well
and all of the sugar is dissolved before whisking in the final tablespoon
of sugar.

5. Meanwhile, have a look at the chocolate. It may not look like it, but the
chocolate will most likely be melted by now, so stir everything together.
Then add the egg yolks and stir to combine.

6. Once the whites are lovely and thick and glossy, stir in a spoonful of the
chocolate mixture. This will loosen the whites up a bit and make it easier
to manage the next step. Gradually pour all of the chocolate into the egg
whites and then gently fold them together. Try not to be too heavy-handed
or over mix this, as it is good to keep as much air as possible in it.

7. Divide between the four 150ml glasses or ramekins and lightly press the
raspberries into the tops. Cover each one loosely with cling film and then
pop in the fridge for 30 minutes or so to firm up (or if you want to eat
them ASAP, put them in the freezer for 15 minutes).