1

Reserve 2 strawberries for decoration and puree the rest with a hand blender or in a liquidiser. Divide between 4 x 150ml ramekins.

2

Place the chocolate in a bowl and melt in a microwave or over a pan of simmering water. Add the milk and stir to combine. Cool slightly.

3

Whisk the egg whites in a clean bowl until they form soft peaks. Add a tbsp of the egg whites to the chocolate and quickly combine to slacken the mixture. Carefully fold the remaining whites into the chocolate mixture.

4

Spoon the chocolate mixture on top of the strawberry sauce and chill for at least 2 hours until set.

5

Slice the reserved strawberries and use to decorate before serving.