ingredients

80 g of dark chocolate
10 g of defatted cocoa powder (read "Tip" in "Light and Crispy Creams", next page)
2 egg whites
5 cl of fresh cream
1 sheet (2 g) of gelatin
30 g icing sugar

Steps

Step 1

For 4 ramekins ø 8 cm, cut 4 strips of 25 x 5 cm baking paper. Spread the chocolate in squares in one layer in a large saucepan over very low heat. As soon as they are soft to heart, take off the heat, turn to smooth, pour on the 4 strips, smooth to the edges of the short sides and on one of the long sides, about 4-5 cm wide. Place in the cold.

2nd step

As soon as the chocolate is frozen but still supple, wrap the strips in the ramekins, peel off the paper a little to overlap the chocolate ends by closing the circle. Harden in the refrigerator. Take off the paper, put on 4 cold plates.

Step 3

Swell the gelatin in cold water, drain, put in a small saucepan with cream and cocoa; turn on very soft fire. As soon as you get a smooth cream, remove from the heat, let cool. Whip the whites and 1 pinch of salt in very firm snow, add the icing sugar, beat 30 sec. Mingle delicately with cream, turning from bottom to top; go deep down. Pour in the circles. Take it in the fridge.

tips

Idea . Just before serving, surround with raspberries or unsweetened strawberry coulis, or even custard ...