Ingredients

Method

1. Melt the chocolate gently over a bain-marie or in the microwave (low heat). Let it cool slightly.
   

2. Mix in the egg yolks one by one into the melted chocolate until smooth and glossy.
   

3. Whip the egg whites with a pinch of salt. Once they start to foam, add the sugar gradually and whisk to soft peaks.
   

4. Fold gently one-third of the egg whites into the chocolate to loosen it, then fold in the rest carefully to keep it light and airy.
   

5. Spoon into glasses and chill in the fridge for at least 2–3 hours.

Chef tip

The secret is in the chocolate. Use a high-quality dark chocolate between 60% and 70% cacao. This gives you the perfect balance of richness, depth, and smooth texture without being too bitter.

Serving suggestions

Serve it simply, or add a few little touches like a crushed Easter egg on top.