Break off one of the rows of chocolate and grate one or two squares onto a tea plate (for sprinkling on at the end).

Pop the remaining chocolate and the butter in a large bowl and place over a pan of simmering water. As they start to melt, stir gently together so the mixture is nicely combined (add the chilli powder/rum/whatever at this stage, if you fancy it) then remove from the heat.

Tip the egg yolks into the chocolate mixture and stir thoroughly.

While the chocolate and butter are melting, whisk the 3 egg whites in a large bowl until they form soft peaks.

Sprinkle over the sugar then whisk again.

Using a spatula, fold one quarter of the whisked whites through the chocolate, ensuring you scrape the bottom of the bowl. Continue to add the whites in two or three more stages, taking care to not knock out all those lovely bubbles!

Tip the mixture into four glass ramekin dishes (or pretty wine glasses) and pop in the fridge to cool for at least 2 hours.

Whip the cream and spoon onto the middle of the pots before sprinkling over the grated chocolate (and adding a few little eggs for an Eastery touch).