Chocolate and raspberry mousse

Dessert: serves 6. Total time: 15 minutes

There was a time back in the heady Eighties when no menu seemed complete without slipping a slice of chocolate truffle cake between the lemon tart and the tiramisu. It was deliciously dense if a tad too rich, consisting of nothing but chocolate and cream.

250g dark chocolate (50-60 per cent cocoa), broken up
5 medium egg yolks
1 tbsp framboise or Cointreau
6 medium egg whites
250g raspberries

Place the chocolate in the top half of a double boiler set over simmering water in the lower half and gently melt it, stirring now and again.

Dip your finger into the chocolate to check it is no warmer than blood temperature (not hot). Transfer it to a large bowl, then whisk in the egg yolks and the alcohol.

Whisk the egg whites in another large bowl until they are stiff, mix a couple of spoons into the chocolate mixture, and then fold in the rest in two or three goes, as lightly as possible.

Fold in the raspberries, then spoon the mousse into a serving bowl or individual ones, cover with clingfilm and chill for several hours.