Ingredients

• 300g (11oz) plain chocolate, broken into pieces
• 75ml (5tbsp) Baileys® liqueur
• 45ml (3tbsp) double cream
• 4 large eggs, separated
• 50g (2oz) caster sugar
• cocoa powder, to decorate

Method

1. Place the chocolate, Baileys® and cream in a small saucepan and heat until chocolate is melted and well blended. Remove from the heat.
2. Meanwhile place the egg yolks and sugar in the bowl, fit the whisk and whisk at speed max for 1 minute, until well blended. Add the chocolate mixture and whisk on speed max for 20 seconds, until well combined. Transfer to a large bowl.
3. Add the egg whites to the cleaned bowl, fit the whisk and whisk on speed max for 3 minutes, until stiff. Fold into the chocolate mixture, until well combined. Pour into six teacups. Chill for 4 hours.
4. Dust with cocoa powder and serve with sweet biscuits.