- 250ml (1 cup) thickened cream
- 1 x 200g pkt dark cooking chocolate, coarsely chopped
- 4 eggs, at room temperature, separated
- 200g good-quality milk chocolate, coarsely chopped
- 70g (1/3 cup) caster sugar
- Double cream, to serve
- White chocolate, shaved, to serve
Select all ingredientsADD TO SHOPPING LIST PRINT RECIPE
Use a clean electric beater to beat the thickened cream in a medium bowl until firm peaks form.
Place the dark chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts. Remove from heat. Stir in 2 egg yolks (the mixture will become firm).
Divide the cream into 2 equal portions. Set aside 1 portion. Use a large metal spoon to stir half of 1 cream portion into the dark chocolate mixture until well combined. Add the remaining half and fold to combine. Repeat with the milk chocolate and the remaining egg yolks and cream.
Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.
Fold half the egg white mixture into dark chocolate mixture until just combined. Fold the remaining egg white mixture into the milk chocolate mixture until just combined. Spoon the dark chocolate mixture among four 250ml (1-cup) capacity serving glasses. Top with the milk chocolate mixture.
Place on a tray. Cover. Place in fridge for 3 hours or until set. Top with double cream and shaved white chocolate to serve.