INGREDIENTS
3 eggs
100 g dark pastry chocolate here: 70%
40 g honey here: lavender honey
INSTRUCTIONS
Separate the whites from the yolks.
Melt the chocolate in a bain-marie or in the microwave
Beat the egg whites until stiff.
Let the melted chocolate cool down, mix it with the egg yolks and the honey.
Be careful, the chocolate should not be too hot at the risk of cooking the yolks.
Gently add the egg whites to the mixture using a spatula.
Pour the mixture into verrines or bowl(s)
Chill for at least 4 hours.
optional: when serving, decorate with chocolate shavings.