Gooey choc pots

Method

• Step 1
  Stir the chocolate and cream in a small saucepan over medium heat for 1-2 minutes or until smooth and well combined. Transfer to a small bowl. Set aside to cool slightly.
• Step 2
  Meanwhile, place the biscuits in a large bowl. Use clean hands to crush the biscuits until they resemble fine breadcrumbs. Divide between four 185ml (3/4 cup) heatproof dishes. Top with the chocolate mixture.
• Step 3
  Use an electric beater to whisk the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, whisking constantly until the mixture is thick and glossy. Divide the mixture among the dishes and smooth the surface.
• Step 4
  Preheat a grill on medium. Place the dishes on a baking tray. Cook under the grill for 1-2 minutes or until lightly toasted. Set aside for 2 minutes to cool slightly.