Raymond Blanc makes a simple dark chocolate mousse based on his mother’s recipe on Raymond Blanc Kitchen Secrets.

Raymond says: “The key to this dessert is to Use a good quality chocolate because it will make all the difference to the taste.”

The ingredients for the mousse are: 170g good-quality dark chocolate, minimum 60 per cent cocoa solids roughly chopped, 7 free-range egg whites, ¼ tsp lemon juice and 40g caster sugar.