Ingredients

  • 170g 70% cocoa chocolate
  • 55g butter
  • 3 eggs
  • 75g sugar
  • A pinch of salt

Preparation

  1. Melt chocolate and butter in a bain-marie over medium heat, stirring constantly. Turn off the heat when almost melted and continue stirring until smooth and glossy. Let cool to room temperature.
  2. Separate egg whites from yolks into two bowls.
  3. Add the yolks one at a time to the cooled chocolate mixture, stirring well to incorporate.
  4. Whisk egg whites with a pinch of salt until stiff peaks form, gradually adding sugar to make a glossy meringue.
  5. Gently fold the egg whites into the chocolate mixture until fully combined.
  6. Pour into serving dishes and chill in the fridge for 2–3 hours.