225g/8oz Grenada Chocolate (Read all about Grenada Chocolate here!)
50g/2oz unsalted butter
9 egg whites
6 egg yolks
125g/4oz caster sugar
Break chocolate bars into chunks.
Place the broken chocolate in a heatproof bowl in your galley or home kitchen. Take a saucepan and add around ¾ inch of water. Bring to a simmer. Put the heatproof bowl on top of the saucepan on the heat. Melt the chocolate slowly on a very low heat. This will take a few minutes so be patient! When it is fully melted and silky smooth, add butter and beat together. Set aside.
Whisk the egg whites until frothy and forming peaks. Add a tablespoon of sugar and carry on beating until it’s a little stiffer. Then gradually shake in the remaining sugar and continue to beat the mixture slowly. Then mix in your egg yolks.
Take half the egg mixture and stir into the chocolate and butter mix. Fold in the remaining egg with a spatula or wooden spoon, being careful to fold in rather than beat all the air out.
Pour the mixture into individual bowls and place them into your refrigerator to set.
Serve for dessert with a fruit platter of bananas and fresh mango.