Melt the chocolate in a double-boiler.
Separate the white and yolk of the eggs.
Add the salt to the egg whites and beat until stiff peaks form.
Add the melted chocolate, little by little, to the egg yolks and
whisk energetically.
With a spatula, gently fold in 1/3 of the beaten whites into the
chocolate/yolk mixture.
Continue adding beaten egg whites, little by little, making sure
to scrape the bottom and bring to the top, as you incorporate
the whites. Do not over mix!
Refrigerate for 3 hours (minimum)
Serve cold.
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