Preparation

1. Place chocolate into the bowl and gate for 10 seconds on speed 6.
2. Add 100 g of the cream and melt together for 6 minutes, at 50ºC on speed 2.
3. Add the egg yolks and mix for 20 seconds on speed 4.
4. Pour the mixture into a separate bowl and set aside.
5. Clean and dry well the bowl and lid.
6. Place the butterfly into the bowl and whip the remaining 150 g cool full fat cream on 2 ½ minutes on speed 3 until it has thickened.
7. Place the whipped cream into a separate bowl.
8. Clean and dry the bowl and lid - make sure it's very dry or otherwise your egg whites won't whip in the next step!
9. Place the butterfly into the bowl and add the egg whites, caster sugar and a pinch of salt (the salt will stabilize the egg whites).
10. Whip for 8 minutes on speed 3 or until stiff peaks have formed.
11. Add the chocolate mixture and the whipped cream to the bowl.
12. Combine everything together for 20 seconds on reverse speed 3.
13. If the mixture isn't completely combined, finish mixing it with the spatula.
14. Refrigerate for 3 hours. Serve with optional toppings.

Suggestion: Optional toppings: chopped strawberries or raspberries, chocolate shavings, whipped cream, crushed peppermint crisp bar, crushed chocolate honeycomb.