- 200g dark chocolate
- 2 large free-range egg yolks
- 500ml whipping cream
Melt the chocolate over a pan of simmering water. Remove from the pan and cool for 5 minutes.
Beat the egg yolks into the melted chocolate
Whip the cream, then fold in the chocolate mixture and divide between chilled glasses. Top with a few raspberries and serve. You can make the mousse 2 hours ahead and chill it.