175g dark chocolate, chopped or broken into pieces
1 tbsp Kahlua (liqueur)
4 eggs, separated
200ml whipping cream
Put chocolate into a heat-resistant bowl. Place it over a saucepan of gently simmering water until it melts.
Take off the heat and leave to cool, then stir in the yolks. Whip the cream until soft peaks form, then gently fold the chocolate mixture through the whipped cream.
Whip egg whites until soft peaks form and lightly fold into the chocolate mixture until well combined. Spoon into individual serving dishes and refrigerate until firm.