Superfine chocolate pudding

Chop the chocolate and put it in a saucepan with 3 tablespoons of water, let it melt, stirring moderatissimo focus until it is dissolved completely.

Break the eggs into the egg whites from the yolks and put them in a bowl with sugar.

Mount them with a small whip and, when they are very swollen and foamy, blend in small quantities to the melted chocolate: Add the butter and continue to stir while holding the flame to a minimum.

When you feel that the mixture is soft and creamy, remove from heat and dilute with brandy; Let cool, then add four egg whites very firm, stirring very gently so as not to remove them.

As soon as the cream will be well homogenous, put it in a mold fluted pudding, allow it to cool completely, then store it for 2-3 hours in the refrigerator.

When serving, turn the mold onto a plate by rolling after immersed for a few seconds in boiling water.