• 230g 70% dark chocolate, broken into small pieces
  
• 90g butter, cubed
  
• 3 tbsp cold water
  
• 4 eggs, separated
  
• ½ tsp salt
  
• 2 cups thickened cream, divided
  
• 1 x 284g jar St Dalfour Red Raspberry Fruit Jam
  
• Grated chocolate and flaky salt, to serve (optional)
  

Method

1. A note before you start: You’ll need three large mixing bowls for this recipe. You can whip everything by hand (with a bit of elbow grease) or use an electric mixer — just be careful not to overbeat the ingredients as it’ll make it tricky to fold them all together at the end.
2. Begin by melting the chocolate in a heatproof bowl set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Once melted, remove it from the heat and stir in the butter until smooth. Leave to cool. 
3. In a separate bowl, whip 1 cup of cream to medium peaks and set it aside. In another bowl, whisk the egg whites with the salt until they form medium peaks. Whisk the egg yolks and cold water into the melted chocolate until glossy and combined.
4. Gently fold half of the whipped cream into the chocolate mixture, then add half of the beaten egg whites. Repeat with the remaining whipped cream and egg whites, folding carefully each time to keep all the airiness from your vigorous whipping.
5. For the raspberry cream swirl, whip the remaining 1 cup of cream with half a jar of St Dalfour Red Raspberry Fruit Jam to medium peaks (you can use the same bowl you used to whip the first cream). Swirl the remaining jam through the raspberry cream at the end to create a rippled effect.
6. Add the raspberry cream mixture to the chocolate mousse and fold gently a couple of times until swirled through, being careful not to combine them fully. Pour the mixture into a large glass dish and let it set in the fridge for at least 4 hours.
7. Spoon into bowls at the table and top with extra grated chocolate and a sprinkle of flaky salt to serve.