World Chocolate Day or not, who needs an excuse to make this deliciously decadent dessert from Manu Feildel.

Serves 6


250g 70% dark chocolate
50g unsalted butter
1 egg yolk
8 egg whites
100g caster sugar


Place chocolate and butter in a heat-proof bowl and set over a saucepan of just simmering water. When  chocolate has melted remove bowl from heat,  whisk until smooth and shiny and set aside to cool slightly.

Using an electric mixer, whisk egg whites until foamy. Gradually add the sugar, beating until just stiff peaks form.

Whisk egg yolk into chocolate mixture, then stir in one third of the beaten egg whites to loosen. Gently fold in the remaining egg whites until no white streaks remain.

Spoon mousse into a large serving bowl or six individual glasses, cover with plastic wrap and refrigerate for at least an hour until mousse is firm.

Serve with palmier biscuits and dust with icing sugar.