500 grams 64% chocolate

160 grams butter

6 egg yolks

12 egg whites

200 grams sugar

Over a bain marie, melt 500g of 64% chocolat with 160g of butter. Remove from heat and stir in 6 egg yolks. Let cool. Whip up 12 egg whites and add gradually 200g of sugar. Slowly fold the chocolate into the meringue. Fill your little cups with a poche à douille, cover and refrigerate 1 to 2 hours.

There you go!