INGREDIENTS
200g of good quality 70% dark chocolate; this can also be replaced with couverture chocolate.
3 eggs (separate whites and yolks)
30g of icing sugar
150 ml of light whipped cream
1/4 tsp freshly ground white voatsiperifery (+ a little extra to finish)
PREPARATION
Melt the chocolate in a double boiler. Let it cool slightly.
Whisk egg yolks and sugar until pale, then incorporate into the chocolate.
Whisk the egg whites until stiff peaks form, gently fold in the mixture, then fold in the whipped cream.
Gently fold in the ground voatsiperifery. Refrigerate for 2 hours.
When serving, sprinkle very lightly with voatsiperifery to awaken the floral aromas.
Pairing : espresso or a small glass of Banyuls. The voatsiperifery adds a lemony touch that enhances the cocoa.
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