This is a perfect Easter day pud and if you serve them in Sophie Allport chicken egg cups everyone can go home with a little gift!
100g dark chocolate (plus extra for shavings)
100g white chocolate (plus extra as above)
4 med eggs separated
100ml whipping cream
1 tsp vanilla bean paste
mini sugar-coated chocolate eggs to finish
Select 6 good sized egg cups or suitable serving pots at least 100ml capacity. Or make 12 mini servings by tying a collar of baking paper around each pot and fill each one above the rim.
Break up the two kinds of chocolate and gently melt them together in a large bowl set over a pan containing a little simmering water, then remove from the heat and leave to cool to room temperature.
In a medium bow,, whisk the egg whites until stiff using an electric whisk. Ina large bowl, whisk the cream with the vanilla to soft, fluffy peaks. Fold the whites into the cream in two goes, then fold in the egg yolks. Gently but quickly fold this moussey cream into the melted chocolate half at a time.
Divide the mixture among the egg cups or pots. Decorate with chocolate shavings, place on a small tray, cover with clingfilm and chill overnight. Just before serving pop a little sugar coated in the middle!