6 egg yolks
12 egg whites (remaining eggs can be used for another dessert)
12 tablespoons of bitter chocolate in powder
8 tablespoons of sugar
4 tablespoons of milk
60 grams of butter
6 egg yolks
12 egg whites (remaining eggs can be used for another dessert)
12 tablespoons of bitter chocolate in powder
8 tablespoons of sugar
4 tablespoons of milk
60 grams of butter
Melt the chocolate in the milk, stirring over low heat, until well dissolved
Then add the butter and remove from heat
Mix until smooth the egg yolks, let cool, then whip until stiff
Beat egg whites until stiff and fold in well with chocolate, beating gently
Continue until a light and homogenous mixture is achieved
Let it chill in the refrigerator for one or two hours, serving later on plates with whipped cream 'Chantilly'.
