Mousse au chocolat

Method

Chop the dark chocolate and melt it with the butter over a bain-marie, then remove from heat and cool slightly. Whisk the egg yolks with half the caster sugar until pale, then stir in the melted chocolate and vanilla extract. In a separate bowl, whip the egg whites with the remaining sugar until stiff peaks form, then gently fold into the chocolate mixture in two batches. In another bowl, whip the double cream to soft peaks and fold into the mousse with a pinch of sea salt. Divide into serving glasses and chill for at least 2 hours. Dust with cocoa powder before serving.