Attach the metal chopping blade to the food processor.
Break all three bars of dark chocolate into small pieces, add to the food processor bowl, then process until fine crumbs.
300 g Dark Cooking Chocolate
Pour the single cream into a small saucepan, and gently bring to the boil, whisking regularly. Ensure that a skin doesn't form on top.
270 ml Single Cream
Once cream is bubbling gentle, remove from heat, turn on the food processor and carefully and slowly pour cream into the feeding tube. Both chocolate and cream will combine into a lighter chocolate coloured blend. As the cream does splash as it hits the chocolate, you may want to scrape the sides of the processor bowl with a silicone spatula so that everything is folded in.
Carefully separate the eggs, and add the egg whites in a large mixing bowl.
4 Large free-range egg whites
Start to beat the egg whites using the electric hand whisk. As soft peaks start to form, sprinkle the white caster sugar until all the sugar is combined into the egg whites. To test if the mixture is 'stiff' enough, turn the bowl upside down - it should not move at all.
1/3 cup White Caster Sugar
Using a spatula, scrape the chocolate and cream mixture into the large mixing bowl so that everything is thoroughly combined. Look out for patches of egg white and cream, and if you find any, just stir it in more thoroughly.
Using a small ladle, carefully pour the chocolate mousse mixture into smaller pots or ramekins (I use small coffee/espresso cups). Cover with cling film, and place in the fridge for a minimum of 12 hours to set.
Before servicing, garnish with small fresh berries and thin slices of mint (if available).
