1. Place the dark chocolate in a small, heat proof bowl over a pan of boiling water. Stir continously and melt.

2. In a separate bowl, use the Dualit Hand Mixer with whisk attachments to beat together the egg yolks and castor sugar. Continue to mix until these are well combined, slightly paler in colour and you have achieved a thick and creamy consistency.

3. Whisk half of the melted chocolate and half of the double cream into the egg yolk and sugar mixture. Once combined, add in the rest of the cream and chocolate. Your mousse should be thick and glossy.

4. Spoon your chocolate mousse into 4 ramekins and allow to set in the fridge before serving.

Tips...

• To flavour your chocolate mousse, you can either use different types of chocolate (E.G Orange or mint dark chocolate) or you can add a small amount of zest to the top - we love orange or lime!
• If you're entertaining guests of legal drinking age, add a splash of Baileys to the chocolate mousse mix whilst you are adding the double cream. Please note, this can affect the time it takes for your mousse to set, so make sure that you allow for this.
• To serve, add fresh fruit and crumbled shortbread biscuits.