Serves 6-8
150g good-quality
milk chocolate for example Suchard Milka
2 gelatine leaves (we used Dr Oetker Supercook)
300ml double cream
4 medium organic eggs
50g caster sugar
ON THE TOP
chocolate shavings or scrolls
cocoa or icing sugar for dusting
Break up the chocolate and gently melt it in a bowl set over a pan containing a little simmering water. Allow to cool to room temperature.
At the same time cut the gelatine into strips, place in a bowl, cover with cold water, leave to soak for 5 minutes, then drain. Pour over 2 tbsp of boiling water, stir to dissolve and leave to cool.
Stir about 6 tbsp of the cream into the gelatine solution, one at a time, then stir this back in with the rest of the cream in a large bowl. Whip the cream using an electric whisk until it forms soft fluffy peaks (this may take a little longer than usual).
Separate the eggs. In a large bowl, using clean beaters, whisk the egg yolks with the caster sugar for 2-3 minutes until very pale and several times the volume. In another bowl, again using clean beaters, whisk the egg whites until stiff.
Loosely mix the chocolate into the egg and sugar mixture, which will firm up a little, then whisk in a third of the cream using an electric whisk until the mixture is smooth. Fold in the remainder of the cream by hand half at a time, and then the egg whites also half at a time. Pour the mixture into a serving bowl or divide among individual dishes, cover and chill for several hours or overnight. Decorate with chocolate scrolls or shavings and dust with cocoa or icing sugar before serving.