Light, silky and intensely chocolatey, the third dish, this classic French chocolate mousse from Mia Hair Artistry principal Shanice Gore is far easier to master than its elegant name might suggest.

“This is a recipe I learned from my French teacher’s father, Sam, who is from France,” Gore shares. “He taught it to us as a treasured family recipe, and it has stayed with me ever since. In fact, it might just be the only thing I remember learning in French class!”

Ingredients

• 200g butter

• 200g good-quality semi-sweet chocolate

• 8 large eggs, yolks and whites separated

• 200g sugar

For serving

• ½ cup cold heavy cream

• 2 teaspoons sugar

• Chocolate shavings

Method

1. Melt the chocolate in a heatproof bowl over a bain-marie, making sure the bottom of the bowl does not touch the simmering water.

2. Once the chocolate has melted, add the butter and sugar, stirring until smooth and fully incorporated.

3. Allow the chocolate mixture to cool slightly. Add the egg yolks two at a time, stirring well after each addition until completely incorporated.

4. In a separate, clean bowl, beat the egg whites until they form stiff peaks.

5. Gently fold the beaten egg whites into the chocolate mixture in batches. Take care not to overmix, as you want to keep the mousse light and airy.

6. Divide the mousse among six individual glasses. Cover and refrigerate until completely set, preferably for at least 24 hours.

To serve

A few hours before serving, prepare the whipped cream. Place the cold heavy cream in a bowl and whip until it begins to thicken. Add the sugar and continue whipping until medium peaks form.

Top each chocolate mousse with a dollop of whipped cream and finish with chocolate shavings.

Kitchen Note: The key to a light chocolate mousse is gently folding in the egg whites without deflating them. And if you can wait the full 24 hours, the mousse develops an even richer, more luxurious texture.

Happy indulging from my kitchen!

Photos: Alan Smith

Ingredients: Butter, good-quality semisweet chocolate, eggs, sugar (Photo: Alan Smith)

Once the chocolate has melted, add the butter and sugar, stirring until smooth.(Photo: Alan Smith)

The secret to an irresistibly light, silky chocolate mousse lies in gently folding the whipped egg whites into the mixture while preserving their airy volume. (Photo: Alan Smith)

Classic French Chocolate Mousse (Photo: Alan Smith)

Shanice Gore spoons into her decadent Classic French Chocolate Mousse. (Photo: Alan Smith)