Step 1

Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)

Step 2

Yolks: Whisk yolks.

Step 3

Melt Chocolate: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool - proceed with other steps.

Step 4

Cream: Beat cream until stiff peaks form (see video).

Step 5

Whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)

Step 6

Fold egg yolks into cream using a rubber spatula - 8 folds max. Streaks is ok.

Step 7

Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.

Step 8

Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Streaks ok.

Step 9

Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across surface to blend white lumps in - aim for 10 folds.

Step 10

Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max.

Step 11

Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.

Step 12

To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!