300 g of bittersweet chocolate
7 egg whites
1/4 teaspoon of baking powder or tartar cream
3 cups of fresh whipped cream, beaten (or canned, without the serum)
1 1/2 teaspoons of vanilla
300 g of bittersweet chocolate
7 egg whites
1/4 teaspoon of baking powder or tartar cream
3 cups of fresh whipped cream, beaten (or canned, without the serum)
1 1/2 teaspoons of vanilla
Place the chocolate in a double boiler, add warm water, and cook until melted
Remove from heat and let cool, keeping the chocolate warm
In a large bowl, beat the egg whites with baking powder or tartar cream, until stiff peaks form
In another bowl, beat the whipped cream to stiff peaks (or use canned, without serum, or packaged)
Add the melted chocolate to the beaten egg whites, mixing gently
Combine with the whipped cream, stirring
Refrigerate until ready to use
Serves about 40 crepes
