6 Large Golden Irish Free Range Eggs, separated
125g / 4 1/2 oz chocolate (52% of 60% cocoa solids)
6 tbsp caster sugar
Raspberries to serve (optional)
Break up the chocolate and melt over low-heat in a bain-marie, or a bowl over a saucepan of simmering water. Set aside to cool for a bit.
In a clean metal bowl, whisk the egg whites until stiff peaks form. It is obviously best to use an electric stand mixer or an electric whisk for this task.
In a separate bowl lightly mix together the egg yolks, sugar and melted chocolate.
With a clean metal spoon, gently fold the egg whites into the chocolate mixture, a spoonful at a time.
Leave to set in the fridge for at least 24 hours.