Melt the dark chocolate "au bain marie"
When the chocolate is melted, stir in the butter and remove from the heat
Let the chocolate mixture cool down to room temperature
Mix in the egg yolks with a whisk
Beat the egg whites until stiff with the icing sugar and salt
Carefully fold the egg whites under the chocolate mixture and divide immediately into jars
Finish with chocolate curls and crunchy nuts
380 g dark chocolate 70%
120 g butter
16 g egg whites (400 g)
90 g icing sugar
Pinch of fleur de sel
6 egg yolks
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