150g dark chocolate chopped
3/4 cup thickened cream
2 eggs separated
2 tablespoons caster sugar
Decorate to serve, grated chocolate white or brown, whipped cream
Microwave uncovered chocolate on 50% for 1 to 2 minutes or until melted stirring every 30 seconds. Cool for 5 minutes.
Beat cream with electric beater until soft peaks form. Beat egg whites with cleaned beaters until soft peaks form. Sprinkle sugar over egg whites until sugar is dissolved.
Add eggs to chocolate stirring with spoon until combined. Fold into chocolate 1/3 of egg white mixture until combined. Fold in remaining egg whites then cream.
Spoon mixture into large plastic bag. Snip the corner and pipe into little shot glasses. Cover and refrigerate for 3 to 4 hours. Decorate to serve.