Cream parfait
Instructions
Chop the chocolate.
Whip the egg whites until stiff and whip cream that also must be very cold.
Beat the egg yolks with the sugar until they become foamy and add before the egg whites until foamy and then the whipped cream.
Mix very gently.
A mould lined with plastic wrap, put on a layer of chopped chocolate, cover it with a layer of cream and continued so until exhaustion ingredients.
Keep in the freezer overnight.
Drafted and serve.
