The best things in life are chocolate

Coffee may make it possible to get out of bed in the morning, but chocolate makes it worthwhile... and I'm pretty sure there was a study somewhere which found that twelve out of every ten people love chocolate - so It's about time I gave the good stuff some blog time.

And I mean the good stuff people - not this waxy, chocolaty imitation stuff being sold in North America (I lived there for half a year - nobody knows the truffles I've seen...), and sadly, lots of other parts of the world. Please please please - if you love chocolate - then be discriminating. In short, the less ingredients the better. Puritans will extol the dark, bitter bar, but I personally prefer a creamy milk or a good white (though I admit the latter is really just a blend of cocoa butter, sugar and vanilla extract.)

Organic is obviously better, as it has no pesticide residue, and be warned, if sugar is listed as the first ingredient, put the 'chocolate' down and walk away. What you really want is 50-70 per cent cocoa solids, and avoid vegetable or hydrogenated fat - look for cocoa butter instead. If you've already got the chocolate, and want to look like an expert, do these tests:

- Break off a piece: if it's a nice clean snap, there's lots of good cocoa butter If it's a lame, crumbly one, you're looking at useless substitute fats

- Hold it between you fingers: good chocolate should start to melt in a few seconds. The more cocoa butter (fat content) the chocolate contains, the faster it will melt.

-Put it in your mouth: cocoa butter has the same melting point as our own body temperature, so you should experience a lovely melty texture straight away, not something which feels waxy, grainy or powdery. Eugh... The flavour should be strong and complex, not too sweet, with a buttery feel.

I'm sure someone will refute the science - but I'm sticking by the 'health benefits' argument: Chocolate causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, and reduces stress and tension. Therefore, I'm self-medicating! (and working on a theory that true inner peace can be achieved with M&Ms). PLUS, It is a source of polyphenols, the same type of antioxidants found in red wine, AND the flavonoids in chocolate are good for your heart (they reduce the stickiness of platelets, cells that play an important role in blood clotting) - So there!!!

For those of you trying to cut back on your weight? Fear not! I have some great diet tips for you:
1. A balanced diet is a chocolate in each hand - or equal amounts of dark and white chocolate
2. Never eat more chocolate than you can lift (I think that's a sensible one)
3. Eat a chocolate bar before each meal. It'll take the edge off your appetite, and you'll eat less

And for those of you struggling with you workload - put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.

In the meantime, for anyone who needs to impress a girlfriend, seek forgiveness from friends, or comfort themselves with some rich, chocolaty therapy, here’s a really easy mousse that anyone can make (if you can separate eggs. If not, get a grown-up to do it for you). Enjoy!

P.S. Friends and family take note: everyone has a price. And mine's chocolate.

Ingredients: About 6 squares of chocolate

1 cup of very cold whipping cream

3 egg whites (with no trace of yolk)

1. Gently melt the chocolate over a pan of simmering water or in the microwave, with a quarter cup of the cream. Mix till combined.
2. Place egg whites in a separate bowl and beat vigorously (whisk or electric mixer) until they get really firm and fluffy and can stand up in their own peaks.
3. In a third bowl, whisk remaining cream until it also forms stiff peaks
4. Gently fold chocolate into cream (gently! You’re trying to keep lots of air in there) then gently fold in fluffy egg whites. Don’t overmix! Keep folding the mixture over itself until everything is chocolaty coloured and just about combined.
5. Then spoon into little bowls, or shot glasses, or wine glasses and chill in the fridge for a few hours.