Ingredients:

250 gr Dark chocolate 70%
250 gr Cream
250 gr Egg white
75 gr Sugar
250 gr Whipped cream

Method:

• Boil the cream, pour over the chocolate drop and let it cool down.
• Whip the cream until it forms “soft peaks” (pict 1) reserve in the fridge.
• Mix the chocolate cream when it is between 35/40 degrees.
• Beat the egg whites and add the sugar step by step to make a meringue (pict 2).
• Add half of the whipped cream and whisk it (pict 3).
• Then fold the rest of the whipped cream into the meringue gently with a spatula (pict 4).
• Dress immediately in ramequins with a piping bag (pict 5).
• Leave in a fridge for at least 30 minutes before eating.

Ingredients:

• 600 gr Banana puree
• 400 gr Cream
• 40 gr Trimoline (inverted sugar)
• 600 gr Milk Choc
• 460 gr Dark Choc
• 60 gr Butter

Method:

• Boil the cream with the trimoline and add the banana puree
• Let it cool 3 mn then pour over the milk and dark chocolate
• Smooth the mix then add the butter when the temperature is around 40 degres
• Then pipp into pre coated chocolate moulds