- 160g 70% lindt chocolate, broken into small pieces
- 40 ml water
- 10g butter
- Pinch of salt
- 2 eggs, separated into yolks and whites
Melt the chocolate with water, butter and salt over a bain marie of hot (not boiling) water.
Remove from the heat and beat in the egg yolks one at a time.
Allow to cool and thicken.
Whisk the egg whites stiffly and stir 1/3 briskly into the chocolate, then fold in the remaining 2/3.
Pour into Le Creuset ramekins and leave to set in the fridge.