- 170g/6oz dark chocolate
- 4 free-range eggs, separated
- shot of liqueur, such as Cointreau or amaretto
- whipped cream, to decorate
- grated chocolate
- Place the chocolate into a heatproof bowl over a pan of simmering water and melt it, taking care not to let the chocolate over heat.
- Meanwhile, whisk the egg whites until they form soft peaks.
- Stir the liqueur into the beaten egg yolks and add to the melted chocolate.
- Pour the chocolate mixture into the egg whites and gently fold together.
- Divide evenly between four ramekins and transfer to the refrigerator to chill. Decorate with whipped cream and grated chocolate.