Place chocolate, milk and vanilla in a heatproof bowl over a pan of simmering water. Heat until the chocolate is just melted, stirring regularly. Allow to coll for 5 minutes.

Add the egg yolk, beating well after each addition.

Whip the cream until soft peak form. Using a metal spoon, fold though the chocolate mixture in two batches.

Divide the mousse between 6 x 1 cup dishes. Cover and chill for 3-4 hours or until set.

Raspberry Coulis.

Puree the raspberries, icing sugar and lemon juice in a food processor until smooth. Strain through fine sieve.