👉 6 œufs - eggs
👉1 pincée de sel - 1 pinch of salt
👉 250g de chocolat noir (52% ou +) à patisserie - dark baking chocolate
Recipe
✔️ Separate the whites from the yolks.
✔️ Smelt the chocolate very slowly / low heat.
✔️ When the chocolate is melted, add the yolks and mix
✔️ Transfer this chocolate cream into a rather big bowl.
✔️ Beat the egg whites together with salt, until they are firm. You know it's ok, when you can put the egg whites upside down, and they don't fall!!.
✔️ Add gently and progressively the egg whites in the chocolate cream, and mix gently too.
✔️ When done, you have a very light chocolate cream. Transfer into the dish which you will serve at table : either a unique one, or into glasses for example for individual portions.
✔️ Leave in the fridge for 2 hours at least.
NB : You can also decorate with fruit for example
Enjoy
