'bubble Wrap' Mousse

1. 1

   Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water).

2. 2

   Remove from the heat, then stir until smooth.

3. 3

   Set aside to cool.

4. 4

   Meanwhile, separate 2 eggs and set the eggwhites aside.

5. 5

   Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.

6. 6

   Lightly whip the thickened cream to soft peaks.

7. 7

   Fold melted chocolate and cream into egg mixture until combined.

8. 8

   In a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form.

9. 9

   Fold into egg mixture to just combine, keeping as much air in the mixture as possible.

10. 10

    Place mousse in a glass serving dish and cover with a layer of Lindor balls.

11. 11

    Chill for 4-6 hours until mousse is set, then serve.

* Per serving · 4 servings · Values may vary.