Mange Shock

We will start preparing a chocolate treat by separating the whites from the yolks. Pour the proteins into a separate bowl, add a pinch of salt and beat to a lush and thick foam. Then pour powdered sugar into the proteins and continue to beat until stable peaks form.

Butter must be removed from the refrigerator in advance so that it becomes soft. We put it in a suitable vessel, add the yolks and whisk.

We break a chocolate bar into pieces and melt it in a water bath. Then pour the liquid chocolate into the beaten butter. Add a spoonful of cognac. As a result, you should get a thick chocolate mass.

Carefully, in small portions, add a third of the whipped proteins to the chocolate mass. Wait a couple of minutes. Then add the remaining protein, mix gently.

Put the finished tender, soft and airy mass into cremans and decorate. The decoration depends only on your desire - it can be berries, nuts, chocolate chips, whole pieces of chocolate, whipped cream, etc. Put the cremans in the freezer for a couple of hours.

Dessert does not have to be eaten right away - it is perfectly stored in the freezer, so you can prepare it a little in advance, if, for example, a holiday is planned.

Bon appetit!