Serves 1
- 100ml of Finbar O’Leary’s Velvet Cream
- 200g dark chocolate
- 4 eggs (separated)
- 300ml thickened cream
- Whipped cream (extra to serve)
- Chocolate (grated to serve)
Method
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Place the chocolate in a heat-resistant bowl over a saucepan of gently simmering water. Stir for 2 - 3 mins until melted. Remove from heat.
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Combine egg yolks and Finbar O’Leary’s. Add to melted chocolate and cool slightly.
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In a large bowl, whip cream until soft peaks form. Gently fold cream through chocolate mixture.
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In a clean, dry bowl, beat egg whites until soft peaks form.
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Lightly fold egg whites into chocolate mixture until well combined. Spoon into 6 individual serving glasses. Cover and chill overnight until firm. Serve with extra whipped cream and grated chocolate.
