- 250 grams of dark chocolate (50% cocoa or greater)
- 1 cup of cream (for chocolate)
- 4 egg whites
- ΒΌ cup of white sugar
- 1 cup of cream (to beat)
- 1 teaspoon of vanilla essence
Melt dark chocolate and cream over medium heat, stirring regularly, and set aside to cool.
Beat egg whites and white sugar until stiff and set aside. Beat cream and vanilla essence until firm peaks are formed and set aside.
Gradually fold the egg mixture into the cooled chocolate mixture, followed by the cream mixture, folding until just combined. Chill in the refrigerator for four hours to set.