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I made this on the weekend. AMAZING! Rich, light and every mouthful is little piece of chocolate heaven. A tip though: don't try to test the 'soft ball' with your fingers!
How on earth do you measure 200gms of egg whites?
I used 6 egg whites and it was perfect.
Tip which Gary shared on the show was to bring a pot of water to a rapid boil with a bowl above it. Add the chocolate (broken into segments) then immediately turn off the heat to the pot. The residual heat from the bowl and the steam will melt the chocolate without overheating it. Which I thought was a nifty tip!
He also added the espresso syrup directly into the melted chocolate - which sort of made it sieze a little but continuous mixing and the addition of a dollop of egg white/sugar syrup helped loosen it again.