Chocolate mousse with creme anglaise

Halve the recipe: two ounces of sugar instead of four.

Beat the sugar and two egg yolks with the mixer until pale yellow and at the ribbon stage.

Add about 30 ml of orange liqueur.

Set the mixing bowl over simmering water and beat 3 to 4 minutes, until too hot to touch.

Move the bowl into a bowl of cold water and beat until cool and back to the ribbon; it should resemble mayonnaise.

Over the double boiler, melt the chopped chocolate with the coffee, then the butter a little at a time on medium heat with the water only simmering.

Take the chocolate off the heat and beat it into the egg yolks slowly, a little at a time, keeping the temperature gap small; added all at once it seizes instead of emulsifying.

Beat the egg whites with a pinch of salt to soft peaks, sprinkle a tablespoon of sugar over and continue to stiff peaks.

Stir a quarter of the egg whites into the chocolate mixture, then fold in the rest, cutting through the centre and folding over.

Turn into serving glasses and a dish, cover with plastic wrap and chill two hours or overnight.

For the creme anglaise, mix sugar and egg yolks to the ribbon stage.

Bring 177 ml of milk to a boil, then add it to the yolks a little at a time, whisking.

Pour the mixture into the sauce pan over moderate heat and stir with a wooden spoon reaching the base and sides; do not let the custard come near a simmer, maximum 165.

Beat the sauce off the heat a minute or two to cool, until it just coats the spoon in a light creamy layer.

Strain the sauce through a fine sieve.

Beat in one dessert spoon of vanilla.

Set the bowl in cold water and stir until cold, then cover and chill.

Pour a little creme anglaise over the chilled mousse and scatter chocolate shavings on top; the recipe says to pass the creme anglaise separately.