Chocolate mousse & compote

“Using a good-quality, ready-made compote is an easy cheat here. ”

150 g dark chocolate (70% cocoa solids)

4 large free-range eggs

50 g sugar

150 ml double cream

1 tablespoon cocoa powder

9 tablespoons apricot or cherry compote

4-5 tablespoons brandy

Method

1. Break the chocolate into small pieces, then melt with a tiny pinch of sea salt in a heatproof bowl set over a pan of simmering water (don’t let it touch the bowl), stirring occasionally.
2. Separate the egg yolks from the whites, placing them in separate bowls.
3. Beat the sugar and egg yolks until smooth. Whisk the whites with a tiny pinch of salt until soft peaks form.
4. In a third bowl, beat the cream to soft peaks.
5. Mix the cocoa into the egg yolks, then fold in the whipped cream. Fold through the melted chocolate until everything is combined.
6. Tip in the egg whites and fold until the mix is smooth and evenly coloured.
7. Spoon into a large serving bowl or divide between glasses. Cover with clingfilm and refrigerate for 1 to 2 hours to set.
8. Just before serving, gently warm the compote and brandy in a small pan, stirring, then spoon over the mousse and serve.