300g dark chocolate, roughly chopped
¼ cup caster sugar
1 teaspoon vanilla extract
300 ml Anchor Whipping Cream, plus extra for serving
Grated chocolate, to serve
Berries to garnish
A few mint leaves
- Gently melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on reduced heat.
- Place the eggs and sugar in a large bowl and beat with an electric mixer for 5 minutes until the mixture is pale and thick. Fold in the melted chocolate and vanilla extract.
- In a separate bowl, whip cream until soft peaks have formed. Fold the cream into the chocolate mixture, trying not to over mix.
- Spoon the mixture into 6 serving glasses and refrigerate for at least 1 hour. Remove from the fridge 15 minutes before serving and top with a dollop of whipped cream, grated chocolate, a scattering of berries and mint leaves.