100g dark chocolate

25g butter, cubed

3 large eggs, separated

2 tbsp caster sugar

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  1. Put the chocolate, butter and 75ml warm water in a heatproof bowl and set over a pan of simmering water. Gently, push the chocolate and butter into the warm water with a wooden spoon to help it melt, avoid stirring too much. Once three-quarters of the butter and chocolate has melted, remove the bowl from the heat. Stir until melted and smooth. Set aside until lukewarm.
  2. Working quickly, use a spatula to stir the egg yolks into the chocolate mixture, one at a time. In a separate bowl, use an electric whisk to whip the egg whites to soft peaks, then gradually add the sugar, whisking until stiff peaks form.
  3. Gently fold about a fifth of the egg whites into the chocolate mixture, then fold in the rest, be careful not to knock out the air bubbles. Pour into wine or dessert glasses and cover with clingfilm, chill overnight to set.

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