Ingredients:
6 individual metal mousse rings
130g unsalted butter
125g dark chcolate (70%)
65g castor sugar
3 whole eggs
3 egg yolks
50g cocoa powder
100g plain flour

Method:
1. Pre-heat the oven to 210°c.
2. In a bowl over simmering water, gently melt together 125g of the butter and the chocolate, stirring every 2-3 mins.
3. In a separate bowl lightly whisk together the sugar and all the eggs.
4. Sieve the plain flour and 25g of the cocoa powder, then fold into the eggs and sugar.
5. As soon as the chocolate and butter have completely melted, take off the heat and allow to cool until just warm (about 38°c), but keep stirring. If it is too cold it will set, if it is too hot it will split.
6. Pour in half of the chocolate and butter mix and fold in. Pour in the rest and continue to fold until there are no white streaks.
7. With the remaining butter grease the inside of the mousse rings and then coat with the remaining cocoa powder. If this is not done correctly the fondant will stick.
8. Cut six squares of baking parchment and place the greased mousse rings on top. Spoon the fondant mix ¾ to the top and tap down a little.
9. Bake for 7-8 mins and do not open the oven while they are cooking. After 7 miins you can check to see if they are firm on the outside and soft in the middle. Then leave to rest for about 90 seconds before removing the mousse ring. Serve immediately.

Enjoy!