Ingredients

· 200 g dark cooking chocolate, chopped

· 30 g butter

· 3 eggs, separated

· 1 cup thickened cream

· Double cream, to serve

· Chocolate shavings, to serve

· Peanut caramel

· 155 g caster sugar

· ½ cup water

· 150 ml double cream

· 80 g salted roasted peanuts, chopped

Method

To make the peanut caramel, stir the sugar and water in a saucepan over low heat until sugar dissolves. Bring it to boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush until golden. Remove from heat. Stir in the cream until well combined. Stir in peanuts. Spoon into heatproof glasses. Place in the fridge for 30 minutes to set. Meanwhile, melt the chocolate and butter over a saucepan of simmering water. Set aside to cool slightly. Stir in the egg yolks until combined. Use electric beaters to beat the thickened cream until soft peaks form. Gently fold half the cream into the chocolate mixture until almost combined. Fold in remaining cream. Then, beat egg whites in a dry, clean bowl until soft peaks form. Fold half the egg white into chocolate mixture. Fold in remaining egg white. Spoon into the glasses. Cover. Place in the fridge for three hours to set. Serve topped with double cream and chocolate shavings.