Melt the chocolate with 3 tablespoons of water over low heat, as soon as it melts remove from heat.
Work the butter to soften it and obtain an ointment consistency, be careful not to heat it.
Separate the egg whites from the yolks, add the yolks one by one to the creamed butter, add the icing sugar and mix well.
Open the vanilla pod lengthwise and using a thin knife collect the seeds, add to the melted chocolate, work this mixture for a long time. Leave until completely cooled before incorporating the stiffly beaten egg whites.
Pour into a buttered ribbed pan. Put in the refrigerator for at least 10 hours. The best thing is to prepare this dessert the day before.
Prepare a flavored custard with the other vanilla pod.
Before unmolding, soak the mold for a few seconds in hot water.
Cerner of Vanilla Custard.
