A staff restaurant <a href=" http://www.gtaconstructionreport.com/subscriptions/ ">payday loan in 24 hours</a> But there was one wondrous &ldquo;foreign&rdquo; pudding for special occasions, which she made from a hand-written recipe from my grandmother: a classic, rich, simple but perfect chocolate mousse. It was almost identical to one later published in Elizabeth David&rsquo;s French Provincial Cooking (still my favourite cookbook). My mum would separate six eggs, stir the yolks into 150g melted Menier chocolate with a dash of brandy, then gently fold in the whisked whites. It produced an intense, dark, foamy mass that she poured into individual dishes and left in the fridge to set.