- 100 g of strong black chocolate.
- 50g milk chocolate pastry.
- 50 g pralinoise chocolate.
- 4 eggs.
- 50 g sugar.
- 15 cl cream.
Melt in double boiler three chocolates together.
Let cool the preparation.
Separate the yolks from the whites, lightly beat the yolks then add the melted chocolate with a wooden spatula.
Add the cream, and mix.
Beat the eggs until stiff with a pinch of salt, add 50 g sugar to whites when they are stiff.
Add 1/3 white chocolate and mix firmly way to aerate the preparation, then gently fold the remaining whites.
Place in refrigerator about 2 hours .
Note: I added before the white one tablespoon of liquid caramel or coffee extract. But this is not generally the obligatoireCa success with my 2 men!