300 g dark chocolate (minimum 70% cocoa solids)
200 g butter
4 egg yolks
60 g caster sugar [we used granulated sugar]
A little cocoa powder
A little icing sugar [powdered sugar]
Melt the chocolate and butter in a heavy saucepan and leave to cool.
Combine the eggs, egg yolks and sugar in a bowl and whisk to a stiff sabayon.
Fold the melted chocolate mixture very carefully into the egg mixture.
Fill 4 x 11 cm white porelain dishes with the mousse and smooth the surface. [I don't know how my ramekins compare to this size but we used the ramekins I have.]
Bake in the oven preheated to 170 degrees C/325 degrees F/gas mark 3 for 7 minutes.
Leave to cool to room temperature.
Just before serving, warm slightly and then dust each mousse first with cocoa powder, then with icing sugar, forming a criss-cross pattern.