Instructions

1. Separate the eggs. Separate the eggs, with the whites into a large bowl and the yolks into a small one.
2. Whisk the egg yolks with a little of the sugar until you have a uniform consistency (it all looks the same!)
3. Melt the chocolate, but don’t get it too hot! Get an adult to help you as this will be hot!
4. Whip the cream- Beat the cream until stiff peaks form.
5. Whip the egg whites adding the rest of the sugar to the egg whites and keep going until you have firm peaks.
6. Using a spatula or metal spoon carefully mix the egg yolks into the chocolate – take care to check it’s not too hot to avoid making chocolatey scrambled eggs!
7. Pour the cream mixture into the chocolate and mix – try to fold this rather than stir in
8. Stir or beat one large spoonful of the egg whites into the chocolate and mix until there are no more lumps.
9. Fold the rest of the egg whites in – as gently as you can until the mixture is fully incorporated.
10. Spoon the mixture into 4 small glasses or pots. Refrigerate for 4 hours – or just dive in if you’re hungry!