Line a large (1kg/2lb) loaf tin with cling film.
Stir in the sugar and vanilla extract and mix until everything is melted and dissolved.
In a clean bowl, whisk the egg whites to stiff peaks.
Mix a little egg white into the chocolate mixture to loosen it, then carefully fold in the rest retaining as much air as possible.
Pour into the lined loaf tin, cover tightly with clingfilm and freeze for at least 8 hours or overnight.
Please enjoy my recipe! Jane | hedgecombers.com