• 75 g Fairtrade dark chocolate
  • 2 medium eggs, separated
  • 150 ml double cream, whipped
  • 8 brazil nuts, chopped


  1. 1

    Melt the chocolate with 2 tablespoons of water in a small saucepan over a medium to low heat. Remove the pan from the heat, add the egg yolks, stirring until the chocolate is thick and glossy.

  2. 2

    Whisk the egg whites until stiff and using a metal spoon fold through the chocolate mixture. Divide between 4 x 100ml glasses and chill for 2 hours. Top with some whipped double cream and chopped Brazil nuts.


    Chef's tip: to serve 2, reduce the chocolate to 40g and use one egg.

    * Public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant women, babies and the elderly.

Nutritional Details

Each serving provides
  • Energy 1532kj 366kcal 18%
  • Fat 34.0g 49%
  • Saturates 19.0g 95%
  • Sugars 5.9g 7%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1578kj/377kcal

Each serving provides

6.7g carbohydrate 2.2g fibre 6.5g protein

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