Chocolate Mousse with Salted Butter Ganache

Melt the dark chocolate

Whisk the egg yolks and whole eggs until thick and aerated.

Combine the sugar and water in a saucepan. Cook to 118 °C.

With the mixer running, carefully pour the hot sugar syrup into the egg mixture in a thin, steady stream.

Whisk continuously until the mixture is thick, pale and has cooled to around 30 to 35 °C.

Meanwhile whip the cream to soft peaks.

Fold the egg mixture into the melted chocolate in stages, ensuring the mixture is smooth and emulsified.

Fold a third of the whipped cream into the chocolate mixture to loosen it, then gently incorporate the remainder in two additions.

Divide between glasses, ramekins or dessert dishes. Refrigerate until set.