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Chop the chocolate or break into small pieces. You can use chocolate nibs
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Heat water in a double boiler or a heatproof bowl set over a large pan of simmering water. Make sure that the top bowl or pot does not touch the water.
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Add the chocolate and stir gently until it is smooth. Remove from the heat.
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Separate the egg yolks from the whites and whisk the whites with an electric beater, slowly folding in the sugar until the mixture forms soft peaks.
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Add the egg yolks to the melted chocolate, beating vigorously with a wooden spoon until smooth.
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Let the chocolate cool a few minutes before adding the egg yolks as you dont want the eggs to cook. But if its too cold the mixture won't blend well.
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Fold in 1/4 of the egg whites at a time, mixing well but do not over mix or you will loose the lovely volume.
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Transfer to your serving bowls or glass jars and refrigerate for at least 3 hours.
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Serve with cream, ice cream, or plain.