Wicked Baileys Dark Chocolate Mousse

Flavour these chocolate mousses with any liqueur of your choice. For an even more indulgent dessert, line the dessert glasses or ramekins with crushed strawberries or raspberries, before spooning over

1. 1

   Break up the chocolate and place in a large glass bowl over a pan of gently simmering water (making sure that the water in the pan does not touch the base of the bowl). Let it melt for about 5-6 minutes, or until smooth and glossy. Remove from the heat.
   
   Place the egg yolks in a bowl and beat until light and frothy. Let the chocolate cool for a couple of minutes before adding the egg yolks and the Baileys and cognac, and stir to mix well.
   
   In a clean bowl, whisk the egg whites with an electric whisk until softly peaked. Add the sugar a spoonful at a time, whisking until it becomes thick and glossy.
   
   Using a large metal spoon, take a scoopful of the egg whites and fold very carefully into the chocolate mixture. Make sure not to beat the mixture, but gently fold the egg whites in until it is well combined.
   
   Spoon the mixture into dessert glasses or ramekins and place in the fridge to set for at least 4-6 hours.
   
   Serve garnished with a dollop of whipped cream and lightly dusted with cocoa powder.