Categories: February

Ingredients

• 200g dark chocolate
• 2 tsp powdered gelatine
• 100g quark
• 300ml low-fat custard
• 2 tbsp brandy
• 3 egg whites
• grated chocolate, to serve

Directions

1. Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Set aside to cool. Put 50ml of boiling water in a heatproof cup and sprinkle with the gelatine. Leave to stand for a minute or so, then whisk until the gelatine has completely dissolved. Put the quark and custard into a large bowl and whisk together until smooth. Add the gelatine and whisk again. Fold in the melted chocolate with the brandy. Whisk the egg whites in a separate bowl until soft peaks form. Carefully fold a tablespoon through the chocolate mixture to loosen, then fold through the remaining egg white until no traces of white are left. Spoon into six 150ml serving dishes, cups or ramekins. Chill for 3 hours to set. Just before serving, sprinkle with a little grated chocolate.

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