300g dark chocolate
3 eggs
¼ cup Chelsea Caster Sugar
1 Tbsp cocoa powder
300ml cream
200g frozen berries
4 Tbsp Chelsea Caster Sugar, extra

Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water), stir until melted. Remove bowl from heat and set aside to cool slightly.

Place eggs and Chelsea Caster Sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

In a separate bowl, whip the cream until thickened (be careful not to overbeat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.

In a food processor blend berries and extra Chelsea Caster Sugar until combined to a thick sauce.

Spoon mousse mixture and coulis alternately into serving glasses and chill in fridge for at least 1 hour.