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Ingredients
150 g (6 oz) Thorntons plain chocolate
2 Lion Brand egg yolks
25 g (1 oz) caster sugar
575 ml (1 pint) double cream
Decorate serving glasses before making mousse. Melt 50 g (2 oz) of the chocolate in a microwave or in a bowl over simmering water. Pour chocolate into a piping bag with a small nozzle and drizzle around the inside of the glasses in a cobweb pattern and leave in the fridge to set.
Melt the rest of the chocolate.
Whisk egg yolks and sugar together in a glass or stainless steel bowl over a pan of simmering water for one and a half minutes, then remove the bowl from the heat. Add 100 ml (4 fl oz) of the double cream and mix for a few seconds, then add the melted chocolate and mix well.
In a separate bowl, whip the remaining double cream until it becomes quite thick, then fold in the chocolate mix carefully. Either pipe or spoon the chocolate mousse into the chilled glasses. Decorate with chocolate leaves or curls.
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