Black chocolate foam Nestlé Dessert®

Method

1. 1

   Melt the broken chocolate into small pieces in a water bath or over low heat. When completely melted, gently stir to obtain a smooth dough. Remove from the fire and let it cool down.

2. 2

   Break the eggs by separating the yellows from the whites. Add the salt to the whites and beat them in very firm snow.

3. 3

   Gradually pour melted chocolate over egg yolks by mixing vigorously.

4. 4

   Stir gently with a 1/3 spatula of beaten egg whites and add the rest gradually by lifting the preparation from bottom to top to distribute the chocolate well without dropping the whites. Divide into six verrines.

5. 5

   Have the chocolate foam at least 3 hours in the refrigerator. Serve well fresh.

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