- 4 large eggs, separated
- 150g dark chocolate, chopped
- 1 tablespoon cointreau or other orange liqueur
- 1 1/4 cups cream, softly whipped
Whisk the egg whites until stiff peaks form. Melt the chocolate in a bowl that fits snugly over a saucepan of simmering water and stir in egg yolks and cointreau. Stir the chocolate mixture into the cream, then gently but thoroughly fold in the egg whites. Pour into 6 small individual serving bowls and chill in the refrigerator until set.