200g 70 per cent dark chocolate, chopped
1 tablespoon butter
2 eggs, separated
2 tablespoons caster sugar
2 tablespoons your favourite spirit or liqueur (I like to use whiskey or Armagnac)
1 cup cream (whipping cream)
½ cup Valhrona chocolate balls to decorate (optional)
Put the chocolate and butter in a heatproof bowl over a pot of simmering water. Stir until melted and smooth, taking care that the base of the bowl doesn’t touch the water. Beat the egg yolks with the caster sugar and liquor then whisk this into the chocolate. While the chocolate is melting, beat the egg whites to medium peaks and whip the cream to soft peaks. Fold a third of the egg whites into the chocolate then add the remaining egg whites and the whipped cream and fold carefully together until smooth.
Plop into serving glasses and chill for 3 hours (or up to overnight) before serving. Sit at room temperature for 10 minutes before serving sprinkled with chocolate balls.