7 squares semi-sweet chocolate, melted and cooled.
3 eggs.
2 tablespoons of your favourite liqueur.
3 tablespoons icing sugar.
2 cups whipped cream.
1 square semisweet chocolate grated.
Icing sugar for decoration.
Method
.
Combine 7 squares of chocolate, 1 whole egg and 2 egg yolks.
Mix well. Blend in liqueur.
Beat the 2 egg whites until foamy.
Add the icing sugar and beat until stiff shiny peaks form.
Fold in whipped cream into the egg whites.
Carefully fold in the chocolate mixture into the egg white mixture.
Pour into plastic wrap lined 4 cups mixing bowl. Chill until set, at least 3 hours.
Unmould onto serving plate.
Remove plastic wrap.
Decorate with grated chocolate and icing sugar.
Please ensure that the eggs you use are very fresh. If they are not fresh they can have
an adverse effect on pregnant and lactating mothers, children and those with reduced immune systems
