Mange shock

6 servings
2 hours 30 min

We'll start making the chocolate treat by separating the proteins from the yolks. Let's pour the proteins into a separate bowl, add a pinch of salt and climb to a lush and thick foam. Then we pour sugar powder into the proteins and continue to beat until stable peaks form. Butter must be removed from the refrigerator in advance so that it becomes soft. Put it in a suitable dish, add yolks and beat it. Break the chocolate bar into pieces and melt in a water bath. Then we pour liquid chocolate into the whipped butter. Add a spoonful of cognac. As a result, a thick chocolate mass should be obtained. Carefully, in small portions, inject a third of the whipped proteins into the chocolate mass. Wait a couple of minutes. Then add the remaining protein, mix gently. Decompose the finished tender, soft and airy mass into creams and decorate. Decoration depends only on your desire - it can be berries, nuts, chocolate chips, whole pieces of chocolate, and whipped cream, etc. Put the cremans in the freezer for a couple of hours. Dessert does not have to be eaten right away - it is perfectly stored in the freezer, so you can cook it a little in advance if, for example, a holiday is planned. Enjoy your meal!