Ingredients:
- 2 free-range eggs, separated
- 100g good-quality dark chocolate (70%), roughly chopped
- 1 punnet raspberries, to serve
Method:
- Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir the chocolate until melted.
- Remove the bowl from the heat and set aside to cool slightly.
- While it cools, whisk the egg whites in a clean, dry bowl until they hold stiff peaks.
- Place egg yolks in a bowl and whisk briefly to break down, then add in the cooled melted chocolate, whisking as you go. Once blended, use a metal spoon to fold the egg whites into the glossy chocolate mix.
- Spoon into 4 serving glasses or pretty cups and chill in fridge for at least 2 hours. Remove from fridge 15 minutes before serving, then top with fresh raspberries.
- Tip - Add a shot of flavoured liquor (Amaretto is great) or dark rum into the mix for an added kick.
