2 x 100g bars Lindt Excellence Chilli
Dark Chocolate, broken into pieces
30g unsalted butter
4 large eggs, separated
100g castor sugar
Chocolate curls, to decorate
- Place the chilli chocolate and butter in a bowl and add 2 tbsp water. Melt in the microwave or over a pan of simmering water, stirring it occasionally. Beat in the egg yolks.
- Whisk the egg whites until stiff, then gradually whisk in the sugar to make a meringue. Fold about a third of the meringue into the chocolate mixture with a large metal spoon, to loosen the mixture. Fold this into the remaining meringue. Divide between small mugs. Chill until set. Decorate with chocolate curls (made by scraping over a chocolate slab with a palette knife).