Chocolate mousse is a light, airy dessert made by folding whipped cream or beaten egg whites into a rich chocolate base, usually melted chocolate mixed with egg yolks, sugar and sometimes butter, creating a cloud like texture that’s intensely chocolatey yet smooth and silky on the palate. It can be served chilled in cups or glasses, garnished with whipped cream, grated chocolate or berries, and varies from dense and velvety to feather light depending on the recipe and whether it relies more on cream, eggs or a combination of both.

I do reckon my recipe is the best one on the internet. It’s fluffy, decadent and is a complete crowd pleaser with all those little air bubbles poking out. Feel free to play around with other berries, but the cherries (fresh, frozen or canned) really hold themselves against the mousse, offering needed juiciness. Don’t be scared to hit it wil extra virgin olive oil and flaky sea salt to finish it off, you won’t regret it.

A few simple tips for the perfect chocolate mousse:

• Use the best chocolate you can reasonably afford, real chocolate gives a cleaner, richer flavour than cocoa powder or cheap chips. Chop it finely so it melts evenly and gently, avoiding any burnt bits that taste bitter.

• Whip with care: whip cream to soft peaks, and fold whipped egg whites and cream gently into the chocolate mixture to keep the air. Over beating will deflate it. Under beating leaves it runny. Think light, deliberate folding with a spatula in an “S” motion — you want airy, not deflated.

• Chill the mousse for at least 3 hours (overnight is even better) to set and let flavours marry, patience rewards you with silkier texture and deeper taste.