Ingredients recipe (serves 6)
100g dark chocolate, chopped
100g milk chocolate, chopped
2/3 cup Bulla thickened cream
2 eggs, separated
2 tablespoons caster sugar
Drained stoneless black cherries in syrup,
Double thick cream and grated dark chocolate, to serve
Method of recipe
1.Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
2.Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form.
3.Add egg yolks and half the cream to chocolate mixture. Stir to combine. Fold in remaining cream. Wash and dry beaters and bowl.
4.Using electric mixer, beat egg whites for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate mixture until combined. Fold in remaining egg white mixture. Spoon mixture into 6 x 1/3 cup-capacity glasses. Refrigerate for 3 to 4 hours or until set. Dollop with cream and top with cherries. Serve sprinkled with grated chocolate.
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