Let the cooking chocolate melt (microwave or possibly in a water bath), place in a cold water bath and cool while stirring. Whip the egg whites until stiff. Whip the whipped cream and fold the San Apart into the still semi-liquid whipped cream. Whip the whipped cream until stiff.
Fold the cooled, still liquid cooking chocolate into the egg whites and then stir in the whipped cream until stiff. Chill in the refrigerator for about 3-4 hours.
Tip: Feel free to use better chocolate – the more delicious the result will taste!
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