Real Chocolate Mousse

In a large non-stick saucepan, beat egg yolks, milk and sugar until blended. Evenly sprinkle gelatine over mixture, leave to stand for 5 minutes to soften gelatine slightly. Stir in chopped chocolate.

Cook over low heat, stirring frequently with a wooden spoon for about 15 minutes or until the gelatine dissolves completely, the chocolate melts and mixture thickens and coats the spoon well. Do not boil, the mixture will curdle.

Pour the mixture into the bowl, cover and refrigerate until mixture mounds slightly when dropped from a spoon, about one and a half hour, stirring occasionally.

In a medium bowl, whip double or whipping cream until stiff peaks form. With a rubber spatula or wire whisk, fold the whipped cream into the chocolate mixture.

Pour the mousse into 8-10 individual souffle dishes or 1 large serving bowl, cover and refrigerate for 4 hours or until the mousse is set.

Before serving, decorate the mousse with whipped cream and finely chopped pistachios.

Tips: Chopped pistachios and whipped cream add flavour as well as colour to this wickedly rich chocolate mousse.

Pipe the whipping cream using the medium star nozzle, in a shell shape at the edge of each chocolate mousse.

With a sharp knife, on a cutting board finely chop shelled pistachios. Sprinkle over the whipped cream and chocolate mousse.