200gr
culinary chocolate
6
eggs
10
tablespoons of sugar
3
tablespoons of butter
1. Break the eggs
and separate the white from the yolk. Beat the whites to stiff peaks.
2. Melt the
chocolate with the butter in a double boiler/bain marie.
3. Carefully fold
in the whites.
4. Goes in the
fridge for at least one hour before serving.
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