3 eggs, separated
2 oz. castor sugar
3 oz. plain chocolate (cooking)
½ oz. gelatine
2 tablespoons cold water or 1 dessertspoon brandy
½ teaspoon vanilla
⅓ pint double cream
Whisk egg yolks and sugar until thick and creamy. Place the chocolate, broken into small pieces, in a basin over hot water and melt. Pour the egg and sugar mixture onto the chocolate and stir well while continuing to cook over the hot water for 2-3 minutes.
Dissolve the gelatine by putting it to soak in the cold water, without stirring, until it is all absorbed; then beat it until the liquid is quite clear. When dissolved pour into chocolate mixture with the brandy (or vanilla). Stir all well together and remove from heat.
Whisk the cream until thick, but not hard, then fold into chocolate mixture. Whisk the egg whites until stiff. Carefully pour the chocolate mixture on to the whites a little at a time, folding all together with a spoon. Pour into glass bowl or individual dishes. Chill.
Kenwood Chef Recipe