Dark chocolate
Dark chocolate
250 g
Egg
Egg yolks
3
Egg whites
6
Sugar
Granulated sugar
40 g
Fresh cream
Fresh liquid cream
10 cl
Vanilla
Vanilla
1 clove
PREPARATION
1
Break the chocolate into pieces and melt it in a double boiler with the cream.
2
Remove from heat and add the seeds of the vanilla pod. Mix and let cool.
3
Whisk in the egg yolks. Let cool completely
.
4
Whisk the egg whites until stiff with a pinch of salt. Halfway through, pour in the sugar.
5
Gently fold in the chocolate cream, lifting the preparation. The foam should be smooth, light and even.
Finally
Put in the refrigerator for 1 hour then divide the foam in 6 cups using a pastry bag if you have one. Chill another 1 hour minimum before serving.
Cook, savor… then, if you wish, share / submit (below) your opinion on this recipe.
.
4
Whisk the egg whites until stiff with a pinch of salt. Halfway through, pour in the sugar.
5
Gently fold in the chocolate cream, lifting the preparation. The foam should be smooth, light and even.
Finally
Put in the refrigerator for 1 hour then divide the foam in 6 cups using a pastry bag if you have one. Chill another 1 hour minimum before serving.
Cook, savor… then, if you wish, share / submit (below) your opinion on this recipe.
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