200 g 70% dark chocolate, roughly chopped (optional – use good quality sugar-free dark chocolate)
20 g unsalted butter
3 large eggs, separated
2 tbsp SWEETLY Baking Sugar Substitute
1 cup (250 ml) fresh pouring cream
50 g raspberries
shavings of chocolate
Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Lightly whisk the egg yolks. Working quickly, stir through the chocolate mixture and set aside.
Whisk the egg whites until soft peaks form. Gradually add the SWEETLY Baking Sugar Substitute and beat until stiff peaks form.
Whisk the cream to soft peak stage.
Fold the whisked egg whites through the chocolate mixture. Next fold in the whipped cream, taking care not to over mix otherwise you will lose all the air. Spoon into 4 serving glasses and refrigerate until set.
Top with the raspberries or chocolate shavings to serve. Also delicious with a spoon of whipped cream.
© SWEETLY | A brand new South African food innovation by NOMU