1 1/2 cups of sugar
6 egg whites
1 liter of milk
90 grams of bittersweet chocolate, chopped
1 liter of heavy cream
2 soup spoons of vanilla extract
6 egg yolks
1 1/2 cups of sugar
6 egg whites
1 liter of milk
90 grams of bittersweet chocolate, chopped
1 liter of heavy cream
2 soup spoons of vanilla extract
6 egg yolks
Mix 1 cup of sugar with the egg whites until a thick mixture forms
In a saucepan, warm the milk over low heat
Add the chocolate and stir until melted
Gently add the warm liquid to the egg yolk mixture and whisk well
Let it cool and reserve
Beat the egg whites until they froth, then slowly add the remaining sugar until stiff peaks form
When the egg yolk mixture is cooled, add the vanilla extract and gently fold in the whipped egg whites
Combine the heavy cream and refrigerate at 3 liters.
