Use a hand blender or whisk to whip the double cream, until a whipped cream consistency is achieved.

After this, separate the egg whites from the yolks. Don’t throw the yolks away, save them for a carbonara!

Whisk the egg whites until you achieve stiff peaks, this is when you lift the whisk up and the egg white holds it’s shape (=forming a peak.)

Melt 90g of the chocolate in the microwave for 30 seconds and then stir and repeat for another 30 seconds.

Combine the melted chocolate and cream first by whisking together and then fold in the egg whites slowly to keep it aerated.

Pop in the freezer for half an hour to set or fridge for an hour, then when it’s time to eat add some chocolate shavings. Dig in!