A bit tricky to get right, but with no added sugar and only 3 ingredients it's a delicious and light dessert.

Takes 30 mins.

Suitable for gluten free and vegetarian diets.*

Makes 1 l.

Ingredients

125 g	cooking chocolate	melted
4	eggs	separated
300 ml	cream	whipped

Instructions

The biggest secret to this recipe is having the eggs at room temperature, and the cream refridgerated. If you don't do that, it won't set, and you'll end up with chocolate sauce instead (which is still nice, but not quite the same). The other really important thing to make sure is that since you're using raw eggs, you need to be sure they're fresh, not cracked, and from a 'good' farm. To start, separate the eggs. Be careful that no yolk makes it into the egg white, as any fat it will prevent the egg white from fluffing up. Melt the chocolate. Break up the chocolate and put it in a small saucepan on low heat, stirring constantly once it starts to melt. Be attentative though as chocolate burns easily. Once the chocolate has melted, remove from heat and add the egg yolks one at a time, mixing each egg yolk in well before adding the next. Pour the cream into a large bowl and beat on high until it forms peaks. Get it as fluffy and stiff as you can (without becoming butter), so it has the best chance of setting. Gently fold the chocolate mix into the whipped cream. We fold it (rather than mix) so that the air stays in the cream. Thoroughly clean and dry the beater. Whip the bejeezes out of the egg whites until it forms stiff peaks. I recommended using an electric mixer for this, but it can be done with a large bowl, a whisk, and a bit of fortitude. Don't use a hand-beater - I've tried. Fold the whipped egg whites to the chocolatey cream. Transfer into serving dishes and refridgerate for about 20 mins to allow it to set Grating the leftover chocolate over the top makes a nice garnish.