Time: 20 minutes + 2 hours refrigeration
Serves: 6


  • 250g dark cooking chocolate, broken into small pieces

  • 120ml cream

  • 6 egg whites

  • 2 tbsp. sugar

  • 2 egg yolks

  • 1 shot of strong coffee

  • 6 tsp. pistachios, roughly chopped


  • 1.

    Add chocolate and cream to a glass bowl and place over a pot of gently simmering water. With a metal spoon stir until the chocolate has melted. Remove from the heat and cool slightly.

  • 2.

    In a mixer, whisk the egg white until soft peaks form. Add the sugar and whisk until stiff peaks form.

  • 3.

    Add egg yolks to the chocolate, along with the coffee and mix to combine. Now mix in 1/3 of the egg whites into the chocolate mixture. Add the remaining egg whites and gently fold in to retain the light airy texture.

  • 4.

    Pour into individual glasses and refrigerate until chilled. Just before serving garnish with pistachios.

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