200g good quality chocolate, chopped
2 extra large eggs
30ml castor sugar
15ml coffee liqueur (optional)
250ml cream whipped
In a bowl over gently simmering water, slowly melt the chocolate and butter together. Remove and cool.
Whisk the eggs and sugar until thick and pale in colour. Fold in the liqueur and melted chocolate mixture. Then fold in the whipped cream. Spoon the mixture into cups or serving bowls. Refrigerate until set. Decorate with extra whipped cream.
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