|200 g||dark chocolate|
|30 ml||brandy — optional|
|60 ml||castor sugar|
Finely grate 50g of the chocolate
and put aside. Break the rest into
small pieces and melt in a bowl
over a pot of simmering water.
Take the pot off the heat but keep
the bowl over the hot water and stir
in the brandy (if using).
In a clean bowl, whisk the egg
whites until stiff. Spoon in half the
sugar and whisk again. Then add
the rest of the sugar and whisk until
glossy like a meringue. Whip the
cream in a separate bowl.
Add a heaped serving spoon
of the meringue to the melted
chocolate to loosen the
consistency. Then add the
chocolate to the meringue and
fold in lightly but thoroughly.
Fold in the whipped cream
and add two-thirds of the grated
Spoon the mixture into six bowls
and chill in the fridge for at least
2 hours or overnight. Sprinkle the
remaining grated chocolate over