My chocoholic husband thinks that this might be the best thing he’s ever eaten, which is high praise indeed because he is the man most likely to be found in the kitchen clutching a jar of Nutella and a spoon. The inclusion of Baileys Irish liqueur is entirely optional, but if, like us, you always seem to have some stashed away in the booze cupboard, then give it a whirl, it’s really rather wonderful. Or you could fling in some Cointreau instead. Or basically some of whatever your favourite tipple may be, or just leave out the booze and stick with the chocolate alone. Serves 6.
200g dark chocolate (70% min)
6 tbsp Baileys Irish Cream
400ml double cream
3 large eggs
2 tbsp caster sugar
1 tbsp icing sugar
- Chop up the chocolate into small pieces, and put 180g into a large heatproof mixing bowl (reserve the other 20g).
- Heat 250ml of the cream in a saucepan until it’s steaming and just about to start boiling, then pour it straight over the chocolate.
- Leave it to sit for a minute, then stir with a spatula until smooth. I find that I sometimes need to fling the bowl in the microwave for 15 seconds to keep the chocolate melting, but keep stirring and you’ll get there.
- Grab two more mixing bowls and separate the eggs so that the yolks are in one, the whites in the other. Add the caster sugar to the yolks.
- Use an electric hand whisk to whisk the whites until they just create stiff peaks when you lift out the beaters, then, without rinsing the beaters, move onto the yolks/sugar and beat for a minute until a little paler in colour.
- Stir the yolk mix into the chocolate until fully combined, then use a large metal spoon to gently fold in the egg whites in three stages – you need to be really gentle so you don’t knock out all of the air you’ve whipped in, but at the same time you need to keep going until you can no longer see any lumps of fluffy egg whites.
- Pour into serving dishes of choice (ramekins, glasses, or one big bowl) and chill in the fridge for at least 3 hours until set.
- Before serving, whip the remaining 150ml cream together with the icing sugar until thick enough to dollop or quenelle on top, then sprinkle over the remaining chopped chocolate.
- Dive in headfirst.