Ingredients

• 150ml Double cream
• 180g Dark chocolate (cocoa solids minimum 55%)
• 60g Butter
• 4 Eggs
• 40g Caster sugar

Tools

• Kenwood Kitchen Machine – Whisk and Flexible Beater

Method

1. Whisk the cream on MAX speed until it forms soft peaks.  Then refrigerate.
2. Melt the chocolate and butter in a bowl over a pan of simmering water.  Take care not to overheat the chocolate. 
3. Separate the egg whites from the yolks.  Put the egg yolks to one side. 
4. Whisk the egg whites on MAX speed until soft peaks are formed.  Scrape down the bowl and beater if required.
5. Slowly fold the sugar into the whisked egg whites on MIN speed using the Flexible Beater.
6. Add the egg yolks to the whisked cream.
7. Combine the egg white and cream mix together on MIN speed using the Flexible Beater.  Scrape down bowl and beater if required. 
8. Then slowly fold in the melted chocolate on MIN speed using the Flexible Beater. 
9. Place into individual dishes and refrigerate for 1hr.  Serve chilled.