- 175 ml double cream
- 175 g plain chocolate (at least 72% cocoa solids)
- 1 egg, free range
- 6 egg yolks, free range
- 2 egg whites, free range
- 175 g caster sugar
- 5 tblsp water
- 2 tblsp baileys (or to taste)
- 25 g grated chocolate to decorate
- Whip cream until very thick but not stiff. Then break the chocolate into small pieces place in a bowl over simmering water until it melts slowly. In a separate bowl, beat the egg and egg yolks until they are frothy and pale in colour. And in another clean glass bowl whisk the egg yolks until they form stiff peaks.
- Place the sugar and water into a heavy based saucepan and stir over a gentle heat until the sugar dissolves and then increase the heat and bring to a boil for 2-3 minutes, the syrup is ready when a drop of the mixture turns into a crunchy string when dropped into water. At this point remove the saucepan from the heat immediately and plunge the bottom into cold water to stop the mixture cooking (otherwise it will turn golden in colour and become a caramel).
- Gradually add the beaten eggs to the sugar syrup, whisking constantly until the mixture is almost cold. Stir in the melted chocolate and the Baileys, then the egg white and lastly fold in the whipped cream.
- Divide chocolate mixture between 6 ramekins and chill for a few hours in the fridge. Sprinkle grated chocolate on top when serving and garnish with some whipped cream.