Ingredients

• 200g dark chocolate
• 3 large eggs, separated
• 40g caster sugar
• 30g ginger, peeled & finely grated
• 140ml whipping cream
• 30g crystallised ginger, chopped
• 1/4tsp chilli flakes
• ¼ tsp sea salt

Tools

• Triblade System Hand Blender

Method

1. Place the chocolate into a heatproof bowl and pour over 120ml boiling water. Set aside.
2. Into a large bowl place the egg whites and using the balloon whisk attachment of your Triblade System Hand Blender, whisk until firm peaks form.
3. The chocolate should by now have melted in the boiling water. Add the ginger and stir until you have a shiny smooth mixture.
4. Place the sugar and egg yolks into a medium bowl and using the same balloon whisk attachment (there is no need to clean the beater), whisk until the mixture is pale and fluffy, leaving thick trails in the bowl.
5. Add the whipping cream to the beaker of your Triblade System Hand Blender and with the same balloon whisk (again, there is no need to clean the beater), whip the cream into soft peak
6. Add the chocolate mixture to the sugar and egg yolks and mix together. Add 1/3 of the egg whites and mix together, then transfer the whole mixture into the egg white bowl and fold gently to combine. Finally, carefully fold in the whipped cream and transfer to serving bowls. Top with crystallised ginger pieces, sprinkle with chilli flakes and sea salt.
7. Chill for 4 hours before serving

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