Finely chop the chocolate, it's totally ok to "test" the quality at this point. I would suggest chocolate with a cocoa content of over 85% for a deep taste.
Zest both limes and add to the chopped chocolate. Make sure you don't go to deep, only grate the very outer green skin.
Separate the whites and yolks. The Mr Blobby mug is optional but will definitely help.
Add the double cream to the pan and bring to the boil.
Whisk up the egg whites to form stiff peaks. Use a whisk, there's only 2 of them, we both know you need the work out !
Do this when the peaks have formed, if it's not set it will fall out onto your face. If it doesn't fall on your face then you've done it right.
When the cream starts to boil turn off the heat and add the chocolate and lime zest.
Keep stirring until the chocolate and cream mix, it should be smooth with little lumps because of the zest. Then add the yolks and mix until smooth.
With a metal spoon fold in the egg whites, do about a third of the mixture first to form and airy batter. Be gentle at this stage, make sure you stop folding when no whites are visible.
Carefully poor into pots or ramekins. It's gooey stuff and likes to stick to everything.
Use the corner of a clean, warm and damp cloth to carefully wipe any drips up. Presentation is everything people.
As it's valentines day I've added a little icing sugar heart and garnishes with some more lime zest.