• 200g Dark chocolate, chopped
• 30g Butter
• 3 Eggs, separated
• 300mL Carton thickened cream (whipped)

Place chocolate in heatproof bowl, place over pan of simmering water, stir chocolate until melted, remove from heat. Add butter, stir until melted, stir in egg yolks, 1 at a time; transfer mixture to large bowl, cover, cool.

Beat egg whites in small bowl with electric mixer until soft peaks form. Fold the cream and eff whites into chocolate mixture in 2 batches. Pour mixture into 6 serving dishes (2/3 cup capacity), refrigerate several hours or overnight. Serve with extra whipped cream and chocolate curls.