It took a little time to set, but o boy, when it was ready to be eaten… colleagues were elbowing each other over the chocolate mouse bowl to fill their little cups till the brim and top it up with raspberries. Another Thursday dessert day feast in the BUX kitchen.

INGREDIENTS (Serves 2)

200g dark chocolate, chopped
20g butter
3 eggs, separated
1 tablespoon caster (superfine) sugar
1 cup (250ml) pouring (single) cream
120g raspberries

METHOD

Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Stir through the egg yolks and set aside.
Whisk the eggwhites until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
Whisk the cream until soft peaks form.
Fold the whisked eggwhites through the chocolate mixture, then the whisked cream. Spoon into serving glasses and refrigerate until set. Top with the raspberries to serve.