Ingredients
Bittersweet chocolate 160 g
Butter 80g
Egg Yolk 1
Italian Meringue made w/4 egg whites and 150g sugar cooked to 117° C
Preparation
Melt the chocolate in a double boiler. Remove from heat and stir in butter and then the egg yolk,cool but don’t allow it to harden. Make the meringue and fold in 1/4 of the whites into the chocolate and the the rest. Better to have some flecks of white.
Meringue: skim the meringue at 110°
