Prep

1. Chop the chocolate and reserve a little for sprinkling decorations

2. Separate eggs

Instructions

1. Beat eggs and sugar until the mixture is thick. smooth, and deep yellow

2. Warm 225ml of cream until just starting to simmer.

3. Add half of warm cream to the egg mixture whisk well then put back into the pan and heat slowly, stirring constantly until the mixture coats the back of the spoon. Approx. 5 minutes. IT MUST NOT BOIL

4. Slowly pour the warm cream mixture over the chopped chocolate and stir until the chocolate has melted and is smooth. Whisk in vanilla and salt cover and refrigerate for 1 to 2 hours

5. When the mixture is chilled, beat the remaining cream, and gently fold most of the cream into the chocolate mixture until fully combined.

6. Put the mousse into ramekins and decorate with reserved cream and chocolate.