Method

1. Place the egg whites in a stand mixer and whip until stiff

2. Melt the chocolate in a heat proof bowl over boiling water - a Bain marie

3. Remove the chocolate from the heat and place on a tea towel

4. Stir in the egg yolks until combined

5. Fold in a third of the egg whites until combined

6. Follow with the remaining egg whites and fold in

7. Whisk the mixture towards the end to make sure everything is full combined

8. Place in a pipping bag or jug and pour into six small ramekins

9. Chill in the fridge to set for at least 2-3 hours or even overnight

Ingredients

• 250g dark chocolate

• 6 eggs

Will keep for unto 4 days in the fridge.