Heat the chocolate in a microwave in 30-second increments,stirring after each heating,until melted. Set aside to cool while you beat the eggs.
Combine the eggs and 2 tablespoons of caster sugar in the bowl of a stand mixer and beat for 3-4 minutes,until the egg mixture is pale and fluffy. Fold through the cocoa powder,malted milk powder and melted chocolate.
Separately whip the cream with 2 tablespoons of caster sugar until soft. Fold one-third of the cream mixture into the chocolate mixture first,then another third. Stir the remaining third of the cream through the brandy.
Divide the chocolate mixture between 6 serving bowls and refrigerate for 1 hour. Refrigerate the cream separately. To serve,top the mousse with the brandy cream and shave a little extra chocolate on top.
Adam's tip Putting desserts in a glass is a lovely,simple way to present them. A mousse can be set directly in the glass,or chilled in a piping bag and piped into it.
Also try:Adam Liaw's crying roast lamb with pumpkin,peas and potatoes
Find more of Adam Liaw's recipes in theGood Food Favourite Recipes cookbook.