Chocolate Pudding

1

Melt the white chocolate with half of the cream in a bain-marie

2

Whip the egg whites until stiff, then add the sugar and whip for another 2 minutes

3

Fold the egg whites into the melted chocolate, the remaining cream, and 100 g of milk chocolate chips

4

Pour the mixture into individual molds lined with parchment paper and refrigerate for at least 4 hours

5

Remove from the freezer 30 minutes before serving and keep in the refrigerator

6

Melt the remaining milk chocolate, unmold the puddings, top with melted chocolate, and decorate with chocolate shavings.