1. Place chocolate and boiling water in a heat-proof bowl set over a saucepan of simmering water. Melt chocolate, then remove from heat and cool until mixture thickens. Fold in crème fraîche.

2 Whisk eggwhites until stiff peaks form and fold into chocolate mixture. Spoon into bowls or glasses and refrigerate for at least 6hrs.

Recipes Loukie Werle
Styling Kirsty Cassidy
Photography William Meppem