Cognac can be used to improve just about anything we make, savoury or sweet, and chocolate mousse is certainly no exception. We all learn to make a mousse of some kind early in life when our cooking skills are somewhat ‘challenged’ and this recipe is one that’s so simple it belongs in that category. The fact that it’s easy doesn’t mean that it’s not one of the most important ones you’ll ever get. It’s worth while memorising it and adapting it to suit emergencies that always seem to crop up when we least expect it. Serve with additional whipped cream and a favourite liqueur.

Ingredients

• 200g dark chocolate (70% cocoa solids)
• 50g of butter
• 1 sheet leaf gelatine
• 40ml Cognac
• 150ml double cream
• 2 x large organic eggs
• 100g caster sugar

Method

• Melt the chocolate with the butter in a heatproof bowl over a pan of simmering water.
• In a separate pan gently heat the gelatine in the cognac until dissolved.
• Whip the cream into soft peaks.
• Whisk the eggs with the sugar in a large bowl until light and fluffy.
• Fill a bowl with ice and then put the bowl with the whisked eggs over the top.
• Whisk the melted chocolate in and then add the cognac and gelatine mixture.
• Finally fold in the cream until well incorporated.
• Serve, spoon into martini glasses and chill until ready to serve.