Ingredient:
250 g (8 oz) plain dark chocolate, broken into pieces
3 tbsp brandy
3 tbsp cold water
15 g (1/2 oz) powdered gelatin
4 eggs, plus 2 egg yolks
90 g (3 oz) caster sugar
150 ml (1/4 pint) whipping cream, whipped until thick

Decoration:
150 ml (1/4 pint) double or whipping cream, whipped until stiff
Chocolate curls or caraque to decorate

Method:
Put the chocolate into a heatproof bowl with the brandy over a pan of hot water. Heat gently until melted. Leave to cool.

Put the cold water into a heatproof bowl and sprinkle the gelatin over the top. Leave for about 10 minutes until spongy. Stand the bowl in a pan of hot water and heat gently until dissolved.

Combine the eggs, egg yolks, and sugar in a large heatproof bowl, and put over a saucepan of simmering water. Whisk with a hand-held electric mixer until the egg mixture is very thick and mousse-like. Whisk in the dissolved gelatin.

Fold the whipped cream into the cooled chocolate, then fold into the egg mixture. Carefully pour into a glass serving bowl, cover, and leave in the refrigerator until set.

Decorate with piped rosettes of cream and chocolate curls or caraque. Serve the mouse chilled.