Preparation

Melt the chocolate in a bain-marie. Bitter (bitter) or milk (sweet) chocolate or a combination of both can be used, depending on the degree of sweetness that is preferred.

aside, beat the yolks until they are soft and thick and incorporate them into the melted chocolate, combine with the liquor. Add the whites beaten with the salt until stiff.

put the cream in champagne glasses. refrigerate six hours.

Decorate with whipped cream and top each glass with a maraschino.

Ingredients

  • one hundred and twenty grams of bitter or milk chocolate
  • six clear
  • six yolks
  • a quarter teaspoon of salt
  • a teaspoon of liquor to taste
  • a cup of whipped cream (optional)
  • whole maraschino cherries