Step 1

Place chocolate into the TM bowl and grate for 10 seconds on Speed 6.

Step 2

Add 50g of the cream and melt together for 4 minutes, 50 degrees, Speed 2.

Step 3

Add the egg yolks and mix for 15 seconds, Speed 4.

Step 4

Pour the mixture into a separate bowl and set aside.

Step 5

Clean and dry the TM bowl.

Step 6

Place the butterfly into the TM bowl and whip the remaining 150g full fat cream on Speed 4 until it has thickened (this will take about 10-30 seconds).

Step 7

Place the whipped cream into a separate bowl.

Step 8

Clean and dry the TM bowl - make sure it's very dry or otherwise your egg whites won't whip in the next step!

Step 9

Place the butterfly into the TM bowl and add the egg whites, caster sugar and a pinch of salt (the salt will stabilise the egg whites).

Step 10

Whip for 3 and 1/2 minutes on Speed 3.5 or until stiff peaks have formed.

Step 11

Add the chocolate mixture and the whipped cream to the TM bowl.

Step 12

Combine everything together for 20 seconds on Reverse Speed 3.

Step 13

If the mixture isn't completely combined, finish mixing it with the spatula.

Step 14

Refrigerate for 3 hours.

Step 15

Serve with optional toppings.