Simmer the chocolate to a melt with a teaspon of milk. Add the sugar. Add the butter. Add the egg yokes into the mixture. Do not forget the salt.
Beat the egg whites until very stiff.
Progressively pour them into the chocolate as you stir from the bottom to the surface of the bowl.
Leave in the fridge for at least 4 hours.
Enjoy with moderation!
Note: you could also substitute the 125 g of butter with only 50 g if guilt were to kick in...
Don't miss our other French dessert recipes and original ice-cream recipes!