Prep time: overnight Serves 6 300g dark chocolate 2 extra large egg whites 750ml cream Ice cream, to serve 100g mint chocolate, crumbled, to serve
1 Melt chocolate in a double boiler.
2 Place egg whites in a clean glass bowl and whisk to make stiff peaks.
3 Beat cream in a separate bowl until stiff. Gently fold egg whites into cream, then stir in melted chocolate.
4 Spoon mixture into glasses, cover and refrigerate, preferably overnight, to set.
5 Serve with ice cream and crumbled mint chocolate.