'1/2 liter of milk'
'1 cup (das de chá) of sugar'
'5 large egg whites'
'20 grams of white gelatin'
'250 grams of whipped cream (chantilly)'
'5 egg whites beaten to snow-like consistency'
'150 grams of melted dark chocolate, or chocolate tablet, in a bain-marie'
'1/2 liter of milk'
'1 cup (das de chá) of sugar'
'5 large egg whites'
'20 grams of white gelatin'
'250 grams of whipped cream (chantilly)'
'5 egg whites beaten to snow-like consistency'
'150 grams of melted dark chocolate, or chocolate tablet, in a bain-marie'
'Warm the milk, dark chocolate, sugar, and eggs over low heat, stirring constantly, but not allowing it to boil.'
'Let it thicken, still stirring occasionally, until it reaches the desired consistency.'
'Dissolve the gelatin in half a cup of warm water and mix with the chocolate cream.'
'Mix the egg whites with the whipped cream (chantilly), combine all, stir delicately, and refrigerate in a lightly oiled mold.'
'To unmold, simply let the mold sit for an instant in steamy water.'
