3 large egg whites
1/4 cup unsalted butter, softened
200 g dark chocolate chips, melted in a double boiler
2 cups heavy cream
40 chocolate truffles (available at candy stores)
3 large egg whites
1/4 cup unsalted butter, softened
200 g dark chocolate chips, melted in a double boiler
2 cups heavy cream
40 chocolate truffles (available at candy stores)
Beat the egg whites until fluffy with a pinch of salt
Fold in the melted chocolate to form a smooth cream
In another bowl, whip the heavy cream until stiff peaks form and add the chocolate cream
Pipe the mixture into chocolate truffle molds
Serve chilled.
