120g/4¼oz good-quality dark chocolate, at least 75 per cent cocoa solids, chopped into small pieces
250ml/8¾fl oz double cream
50ml/1¾fl oz sugar syrup (made by boiling together equal portions of sugar and water until it thickens to form a syrup)
4 free-range egg yolks
1 vanilla pod, seeds only
100ml/3½fl oz double cream
20 raspberries
icing sugar, to dust
Place a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Place the chocolate pieces in the bowl. Stir until completely melted, then take it off the heat and leave to one side.
In another bowl lightly whip the double cream. Place the egg yolks into a heatproof bowl.
In a saucepan, boil the sugar syrup and then pour over the egg yolks, whisking continuously until the mixture turns pale and thickens.
Pour the melted chocolate into the egg mixture. Fold the lightly whipped cream into the chocolate mixture. Place into the freezer for five minutes to set.
For the topping, add the vanilla seeds to the cream and whip together until the mixture forms soft peaks when the whisk is removed.
Spoon the chocolate mousse into four serving glasses and spoon the cream on top. Top with the raspberries and dust with icing sugar.
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