Ingredients

Step by step

1. Tip the fruit into a pan with 15g of the sugar. Cook over a medium-low heat for 12-14 minutes, or until the juices have released and the fruit has softened. Set a sieve over a large bowl, then strain the fruit. Return the juice to the pan, bubble for 2 minutes until syrupy, then stir in the fruit and remove from the heat to cool.
2. Meanwhile, for the mousse, reserve 2 squares of the chocolate (about 14g), then roughly chop the rest and put in a heatproof bowl. Set this over a pan of gently simmering water (make sure the bottom of the bowl doesn’t touch the water). Allow to melt, gently stirring occasionally, until smooth. Remove the bowl from the heat and set aside to cool to room temperature.
3. In a large bowl, whisk the cream to stiff peaks, then beat in the egg yolks. In a separate clean bowl, use an electric hand mixer to whisk the egg whites with a pinch of salt to soft peaks. Gradually add the remaining 30g of sugar, whisking continuously until stiff and glossy. Fold the egg whites into the cream mixture until combined, then stir one-third of the mixture into the cooled melted chocolate. Gently fold the remaining cream mixture into the chocolate.
4. Spoon the compote into glasses or ramekins, then top with the mousse. Chill for at least 3 hours (and up to 24 hours ahead). Finely grate the reserved chocolate over the mousse to serve.
   
   *This recipe contains raw eggs.