1-First, separate the eggs when they’re cold; pop the whites into a large bowl and the yolks into a smaller one, then let the whites warm up a bit.

2-Next, whisk those yolks until they’re smooth and uniform it only takes a minute.

3-For the chocolate part, break up 125g of dark cooking chocolate with 10g of unsalted butter and melt it gently in the microwave, doing 30-second bursts and stirring in between so it doesn’t scorch.

4-Once that’s cooled slightly, beat 1/2 cup of full-fat cream until stiff peaks form, but don’t overdo it or it’ll get grainy.

5-Add 3 tablespoons of caster sugar to the egg whites and beat them to firm peaks for that fluffy lift.

6-Now, fold the yolks into the whipped cream gently, maybe 8 folds tops, as some streaks are okay.

7-Check that your melted chocolate is warm and runny at least 95°F, ideally 104°F then fold it into the cream and yolk mix, about 8 folds again.

8-Bringing It All Together: Add a quarter of the beaten egg whites to the chocolate mixture and fold until it’s mixed in, around 10 folds. Then, fold that chocolate blend into the rest of the egg whites until smooth, up to 12 folds, making sure no lumps remain. Divide into 4 small glasses and pop them in the fridge to set. Before serving, top with whipped cream, chocolate shavings, and maybe some raspberries or mint for a fun twist.