Light chocolate foam without cream or butter, easy and fast

Ingredients

For 4 servings

• •330 g 330 g 60% cocoa chocolate
• •30 g 30 g blond sugar
• •8 8 eggs
• •1 1/2 teaspoon(s) of salt

Method

1. 1.Break the chocolate into pieces and melt it in a water bath with a pinch of salt. Meanwhile, separate the eggs by putting the yellows aside and climb the whites in firm snow with the sugar. Beat the yellows with a little water to make them foam and increase their volume, then pour melted chocolate in mixing well. Delicately, add a quarter of the whites in the chocolate-yellow mixture and whisk vigorously to lighten the preparation. Incorporate the rest of the whites mounted 4 or 5 times, folding very gently with a maze to preserve the soft foam. Pour the foam into glasses or cups, then let it rest in the refrigerator for at least 2 hours before tasting.