200g plain chocolate
3 eggs, separated
250 mls cream.
3 tablespoons baileys or cointreau.
Break the chocolate into pieces and place in a bowl over a pan of simmering water, melt
and allow to cool slightly, stir in the egg yolks and baileys. Whip the cream until
thick. Whisk the egg whites until stiff. Fold in the cream and egg whites into the
chocolate mixture. Pour into individual ramekins or small glasses, sometimes I use
espresso cups, and chill well.
These little pots of chocolate can be made a day or two in advance and keep very well in
the fridge. Serve with a blob of cream and dust with cocoa. Yummy.