Directions

1. Melt chocolate over a double boiler or in the microwave wave in 1 min bursts. Once melted set aside to cool slightly.

2. Separate the eggs. Whisk egg whites using a electric beater until soft peaks form, add caster sugar and beat until thick and glossy firm peaks form.

3. Season the egg whites with Bakers Blend.

4. Add egg yolks to chocolate and stir well to incorporate. Add one yolk at a time. The chocolate with thicken significantly.

5. Add one third of the egg white and mix vigorously to loosen the chocolate mixture.

6. Gently fold in the remaining egg whites trying not to knock too much air out of the mousse.

7. Pour the mousse into glasses or individual ramekins. Pop in the fridge to set for about 3 hours.

8. Garnish with a dollop of mascarpone or whipped cream to serve.