Serves 4-6 - recipe can easily be doubled
Separate the eggs (yolks in one bowl, whites in another)
Whip the yellow yolks with the sugar until very light and fluffy.
Melt chocolate with the butter in a bain marie or on very low heat. Cool to room temperature.
Mix the yolk/sugar with the cooled chocolate/butter mixture.
Whip egg whites until soft peaks form.
Fold the chocolate/yolk mixutre into the whipped egg whites gently until uniform in colour.
Refridgerate until set.
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