- 150g dark chocolate (70% cocoa solids), broken into pieces
- 250ml double cream
- 2 egg whites
- 50g Tate & Lyle Golden Caster Sugar
- Grated chocolate or chocolate flake, to decorate
- 6 tbsp double or whipping cream
HOW TO MAKE THIS RECIPE
- Put the pieces of chocolate into a large mixing bowl. Heat the cream in a saucepan until almost boiling, taking care that it doesn’t scald, then pour into the bowl over the chocolate. Leave to stand for 5 minutes without stirring.
- Stir the chocolate and cream mixture until smooth. Cool for 5 more minutes.
- While the chocolate mixture is cooling, put the egg whites into a large grease-free mixing bowl. Make sure it’s clean, as traces of grease would prevent the egg whites from whisking (as would egg yolk). Using an electric hand mixer, whisk to soft peaks, then tip in the Tate&Lyle Golden Caster Sugar and whisk for a few seconds, until glossy.
- Use a large metal spoon to fold about one third of the egg whites into the chocolate and cream to loosen the mixture, then fold in the remainder. Spoon into 6 attractive glasses and chill until ready to serve.
- Remove from the fridge 15 minutes before ready to eat. Whip the cream in a chilled bowl until it holds its shape. Spoon onto the desserts and serve, decorated with grated chocolate or chocolate flake.
Use pasteurised egg whites from a carton if you prefer not to use raw eggs.