Ingredients
2 x 250g blocks caramel-filled chocolate, broken into pieces
300ml carton thickened cream
3 eggs, separated
¼ cup caster sugar
Cocoa powder and chocolate speckled eggs, to decorate

1. Place broken chocolate and cream in a medium heatproof bowl over a small pan of simmering water. Stir until smooth. Remove from heat and whisk in egg yolks. Cool at room temperature for about 30 minutes.

2. Beat egg whites in a small bowl with an electric mixer until light and frothy. Gradually beat in sugar, 1 tbs at a time, beating well after each addition, until soft peaks form. Then gently fold into chocolate mix.

3. Spoon into 10 serving dishes (¹/³ cup capacity). Cover and refrigerate overnight, or until set.

4. Serve whips dusted with sifted cocoa. Decorate with chocolate eggs.

Tip: Whips can be made up to two days ahead. Keep them covered in refrigerator.

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