Medium recipes for good cooks: Raymond Blanc's chocolate mousse to Jamie Oliver's favourite pasta

22. Maman Blanc's chocolate mousseServes: 4 Preparation time: 20 mins Cooking time: n/aThis recipe is best prepared 1 day in advance and left covered in the fridgeIngredients180g dark chocolate, at least 66% cocoa solids, finely chopped (Raymond says, "Do use the best quality of chocolate. With 70% cocoa solids you can expect the best chocolate experience!") 240g / 8 egg whites, free-range/organic 30g / 2 tbsp fructose sugarMethodPlace the chocolate in a large bowl set over a pan of hot water and leave to melt over a low heat. Turn the heat off when liquid.In an electric mixer, (not on full power) whisk the egg whites and fructose until they form soft peaks. (By whisking egg whites, you can 'harvest' the air by trapping tiny air bubbles inside a network of protein. However, if you over whisk the egg whites, they will become thick and grainy, lose volume and separate into a dry froth and a runny liquid.)Whisk in 1/3 of the egg whites to lighten the mixture and immediately fold in the re...