7g sachet gelatine
125m1 boiling water
250g Lob dark chocolate, melted 300m1 thickened cream, whipped 2 egg whites
1. Combine gelatine and boiling water and mix until the gelatine has dissolved. Allow gelatine to cool.
2. Mix the melted chocolate and whipped cream together in a large bowl. Add gelatine.
3. In a small bowl using the StickMaster with whisk attachment, whisk the egg whites to stiff peak stage and fold into the chocolate mixture until well combined.
4. Immediately pour into 4 x lcup ramekins. Refrigerate until firm.