Preparation time: 10 minutes
To cook: 20 minutes plus three hours to set
225g good-quality dark chocolate, chopped
150g good-quality white chocolate, chopped
4 medium eggs, separated
3 tablespoons caster sugar
12 tablespoons mixed nuts, crushed, reserving a few to decorate
1 small red chilli (medium–hot), deseeded and finely sliced
1 tablespoon orange liqueur
375ml double cream, softly whipped
Melt all the chocolate together in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn't touch the water.
Set aside to cool, but not to harden. Beat the egg yolks and sugar together in a large bowl until thick and pale. Use a metal spoon to fold the chocolate into the egg yolk mixture.
Add the chilli, orange liqueur and nuts (saving some back for decorating at the end). Mix well and fold in the whipped cream. Whisk the egg whites until stiff in a second large, dry, clean bowl. Gently fold in the egg whites to the chocolate mixture, mixing the ingredients together. Pour the mixture into six dessert glasses (each about 250ml), cover with cling film and chill for 3 hours until set.
Before serving remove the cling film, decorate with the remaining crushed nuts.
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