- 100 g of Carrés Sauvages dark raw chocolate
- 3 eggs (vegan option: replace the eggs with aquafaba, the chickpea cooking water which whips up very well)​​​​​​​​
- 1 good pinch of Maldon salt or Himalayan pink salt (optional)​​​​​​​​
- A drizzle of olive oil (optional)
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​​​​​​​Melt the chocolate using double basin method. Leave aside until the chocolate cools down. Meanwhile, separate the egg whites from the egg yolks and beat the egg whites until stiff with a pinch of salt.​​​​​​​​
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Add the egg yolks to the melted chocolate and mix to obtain a smooth and homogeneous mixture. Then very delicately add the egg whites using a spatula.​​​​​​​​
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Pour into a large bowl or small ramekins. Refrigerate for at least an hour before serving.​​​​​​​​
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When ready to serve, add a small drizzle of olive oil and sprinkle with Maldon salt (or other salt in the form of large crunchy flakes).​​​​​​​​
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