A delicious and tasty desert to top off any meal.


  • 175 g good quality chocolate
  • 75 ml water
  • 15 g butter
  • 1-2 tablespoons rum or brandy, or 1 tsp vanilla extract
  • 3 organic or free-range eggs
  • chocolate shavings, to sprinkle
  • 5 fl. oz cream (whipped, to serve)


  • Break up the chocolate and put the chocolate and water in a stainless steel saucepan over a low heat and let melt to a thick cream.
  • Take off the heat and allow the mixture to cool for a minute or two, then add the butter.
  • Separate the eggs.
  • Add the rum or vanilla extract to taste and then one egg yolk at a time, beating well between each addition.
  • Whisk the whites stiffly and fold gently but briskly into the chocolate.
  • When mixed, pour into small pots and leave in the fridge overnight.
  • Just before serving the following day put a tiny blob of whipped cream on the top of the chocolate and maybe some chocolate shavings.