Elizabeth David's chocolate mousse recipe

• 4 Egga
• 120 g (4.2oz) Plain or vanilla chocolate
• 4 tbsp Water

1. Melt the chocolate in a thick pan over a low flame with a tablespoon of water.
2. A tablespoon of rum added will do no harm.
3. Stir the chocolate until it is smooth.
4. Separate the eggs and beat the yolks.
5. Stir the melted chocolate into the yolks.
6. Whip the whites very stiffly and fold them over and over into the chocolate, so that they are perfectly blended, or the chocolate may sink to the bottom.
7. Put the mousse into a souffle dish so that the mixture just about comes to the top (nothing is sadder than a small amount of mousse hiding at the bottom of a huge glass bowl) and leave it in a cool place to set.
8. Unless in a hurry, don't put it on ice, as this tends to make it too hard.

vanilla chocolate, water

Taken from www.lovefood.com/guide/recipes/10569/chocolate-mousse (may not work)