Ingredients

• 150ml double Cream
• 50g Butter
• 4 Eggs
• 180g Black Chocolate
• 1 sachet of Vanilla Sugar

Instructions

1. Break the chocolate into pieces, put them into a bain-marie and leave it to melt over a low heat without touching the chocolate.
2. Add the butter, in pieces, let it melt, smoothing it with the help of a spatula, and take the bain-marie off the cooker.
3. Pour in the double cream and smooth the mixture.
4. Break the eggs, separating the whites and the yellows, put the whites into a salad bowl and the yellows into bowl, beat the yellows until creamy, then pour them onto the chocolate and mix them in by carefully stirring and turning the mixture.
5. Beat the whites into a firm snow, and add the vanilla sugar, without ceasing to whisk the mixture, until it is smooth.
6. Pour half of the chocolate over the whites, mixing it well. Pour in the rest of the chocolate and blend it into the mass using a lifting motion, with the help of a spatula so that you do not break the whites.
7. Put the mixture into a fruit dish and keep it in the refrigerator for at least two hours before serving it.