Ingredients for 4 servings
Preparation
Melt the pastry chocolate in a bain-marie with the vanilla sugar. Once fully melted, stir in the cream until smooth and creamy. Remove from heat.
Separate the eggs, adding the yolks to the chocolate mixture. Whisk the egg whites with the pinch of salt to stiff peaks.
Gently fold the whipped egg whites into the chocolate mixture until evenly combined, preserving its airy texture.
Divide into ramekins or a serving bowl. Refrigerate for a few hours until set.
