For ➑6 egg whites
20 cl cold cream
200 g top quality dark chocolate*
80 g confectioners' sugar
2 ts freshly grounded Balinese (long) pepper**
Melt the chocolate in bain-marie without stirring or in the microwave oven. Let cool a bit.
Beat the egg whites and slowly add the sugar. Beat the cream in an ice-cold bowl.
Fold the egg whites into the chocolate. Fold the cream into the mixture. Gently mix the pepper through the mixture.
Pour into glasses or cups and put in the refrigerator.
*With at least 60% percentage of cocoa.
**Or a mixture of white pepper and mace. Jamaican spice is an excellent substitute.
