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In a water bath melt the chopped chocolate and cocoa.

In a large bowl, beat egg whites until stiff and gradually the full sugar.

In a saucepan, combine milk and agar-agar. Bring to a boil and simmer for 30 seconds. Heat the cream in hand, because it is hot but not boiling.

In the pan of milk, chocolate and cream and mix well with a wooden spoon. Verseer gradually mixture over the egg whites, by very gently. Cool, then. In the fridge for about 2 hours

Ingredients:

• 100g dark chocolate gluten free
• 2 tablespoons cocoa powder
• 2 egg whites Bio
• 40 g unrefined whole cane sugar
• 125 g rice pudding
• 2g agar
• Agar
• 200 ml liquid cream soy

Total time: Preparation + Cooking time: 0 min
Yield: 4 people