- 175g dark chocolate, chopped or broken into pieces
- 1 tbsp Kahlua (liqueur)
- 4 eggs, separated
- 200ml whipping cream
- Put chocolate into a heat-resistant bowl. Place it over a saucepan of gently simmering water until it melts.
- Take off the heat and leave to cool, then stir in the yolks. Whip the cream until soft peaks form, then gently fold the chocolate mixture through the whipped cream.
- Whip egg whites until soft peaks form and lightly fold into the chocolate mixture until well combined. Spoon into individual serving dishes and refrigerate until firm.