In a large mixing bowl, add in your eggs, sugar and milk.

Place a large pot with water over a high heat on your stove.

Once the water has come to a boil, place your large mixing bowl over the large pot of boiling water for 5 minutes (this process is called a double boiler).

Switch off the heat, but do not remove your mixing bowl from the pot. Using your Russell Hobbs Royal Hand Mixer, beat your egg mixture for 8 minutes on a medium speed of 3. You are looking for a thick consistency.

n a small mixing bowl, add in your chocolate.

Place a small saucepan with water over a medium heat on your stove,

Once the water has come to a boil, place your small mixing bowl over the small saucepan and allow the chocolate to melt for 8 minutes.

Remove your egg mixture and melted chocolate from the stove and set aside to cool for 2 minutes.

In a medium mixing bowl, using your Russell Hobbs Royal Hand Mixer, beat your cream until you achieve stiff peaks on a medium speed of 3. Beat for approximately 5-7 minutes

Once your melted chocolate and egg mixture has cooled, fold the two mixtures together using a silicone spatula. Gently fold your whipped cream with your chocolate mixture until well combined.

Portion your chocolate mousse into 4 ramekins/dessert bowls and transfer to the fridge for 30 minutes to set.

Remove from the fridge, serve and enjoy!

Chef’s tip: You can substitute dark chocolate with milk or white chocolate. Top your chocolate mousse with crushed chocolate or fresh cream.