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Melt the chocolate in a heatproof bowl set over a
pan of simmering water (do not allow the base of
the bowl to touch the water)Whisk the egg whites
and lemon juice in a large, clean bowl until they
form soft peaks. The lemon juice will stabilise
the egg whites, make them easier to work with and
help to prevent over-whisking.
Add the sugar and continue to whisk until firm
peaks form when the whisk is removed. Do not whisk
beyond this stage - the egg whites will start to
collapse and separate into dry froth and runny
liquid, and you'll lose all the air that you've
whisked in.
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When the chocolate has melted, remove the bowl
from the heat. Whisk one-third of the egg whites
into the hot chocolate quickly and vigorously,
until thick and well combined - if you add the egg
whites in too slowly, their cold temperature can
make the hot chocolate seize, solidify and result
in a lumpy mousse.
Fold the remaining egg whites into the chocolate
mixture, using a spatula, until all of the egg
white has been completely incorporated into the
chocolate. Don't overmix at this stage as you'll
knock out the air bubbles and the mousse will be
dense.
Spoon the mousse mixture into four Martini
glasses. Chill in the fridge for 2-3 hours, or
until set.
Alternatively, use the mousse to make a hot
chocolate soup. Preheat the oven to 180C/350F/Gas
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