Serves 8
4 eggs
240g sugar
330g Belgian chocolate (dark or milk, depending on
preference)
4 egg whites
400 ml cream
1. Beat 4 eggs with 120 g sugar until it starts turning white over a hot water bath. The result is called ruban
2. Take off the heat and beat until it's cold in a cold water bath.
3. Melt the chocolate and carefully mix with the ruban.
4. Beat the egg whites until they are half stiff and add the other 120 g sugar, beat until it's stiff.
5. Beat the cream until it's stiff.
6. Carefully add the cream and the egg whites to the chocolate mixture.
7. Pour into small bowls and refrigerate for at least 2 hours. Enjoy!
