Gently melt the chocolate in the microwave. Whip the egg whites until stiff. Fold the egg yolks one by one into the slightly cooled chocolate. Whip the cream until stiff. Fold whipped cream into chocolate mixture first, then egg whites. Pour into small dessert bowls or a baking dish and refrigerate for at least 12 hours.
Tips: Chocolate should not get too hot, also no liquid should get to the chocolate. As a safety reserve, always keep 1 bar of chocolate on hand.
Olgastrasse
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.
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