Preparation Time 15 - 375 minutes Cooking Time 5 minutes Ingredients (serves 4) 1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped 3 eggs, at room temperature, separated 125ml (1/2 cup) thickened cream 55g (1/4 cup) caster sugar Icing sugar, to dust Candy canes, to serve Method Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn\'t touch the water). Stir with a metal spoon until smooth. Set aside to cool slightly. Stir in the egg yolks. Use an electric beater to beat the cream in a bowl until firm peaks form. Use a metal spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream. Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, beating until the mixture is thick and glossy. Fold the egg white mixture into the chocolate mixture. Spoon into four 250ml (1-cup) capacity serving cups. Cover and place in the fridge for 6 hours or until set. Dust with icing sugar and serve with candy canes. from/goodtaste