Black chocolate foam by Cyril Lignac

Ingredients

For 4 servings

• •200 g 200 g Chocolate black
• •100 g 100 g Milk chocolate
• •17 cl 17 cl Whole liquid cream 35%
• •3 cl 3 cl Whole milk
• •9 9 Egg white(s)
• •80 g 80 g Sugar powder
• •50 g 50 g Lace crepe(s)

Method

1. 1.Preparation of chocolates
2. 2.Place the salad bowl containing the crushed chocolates on a hot water pan and let them melt in a water bath. Mix over low heat.
3. 3.Assembly
4. 4.Heat the cream and milk in a saucepan. Remove the chocolate salad bowl. Gradually pour the cream and hot milk over the melted chocolates by mixing until you get a smooth ganache.
5. 5.Snow White Assembly
6. 6.Put the white eggs in the snow in a salad bowl, slowly starting to incorporate part of the sugar, then squeeze them with the rest of the sugar.
7. 7.mixture
8. 8.Pour the whites on the chocolate preparation and gently incorporate them with the whip, finish the mixture with the help of a maryse to recover the preparation on the edges. Add coarsely crumbled lace pancakes.
9. 9.Dressing and rest
10. 10.Garnish the ramequins with chocolate foam and place them in the refrigerator at least 2 hours before tasting.