115g/4oz lactose/dairy free dark chocolate
55g/2oz lactose/dairy free butter
4 free-range eggs, separated and at room temperature
70g/2½oz icing sugar
300ml/10 fl oz lactose/dairy free double cream
Place the lactose/dairy free chocolate and butter in a large bowl and melt over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Set aside to cool a little.
Add the egg yolks to the chocolate mixture, then stir in the icing sugar.
In a large bowl, whisk the egg whites until they form soft peaks. In a separate bowl, whisk the lactose/dairy free double cream until soft peaks form when the whisk is removed.
Fold the lactose/dairy free double cream carefully into the chocolate mixture then fold that mixture into the egg whites.
Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 12 hours.
Recipe adapted from: Good Food