How to make
Beat the eggs with the sugar, but not for too long. Pour into a suitable pot and add the butter cubes to them, then the crushed couverture chocolate, sifted cocoa, cream and raising agent.
Put the pot on the stove on low and stir constantly to melt the butter and chocolate.
Remove from the heat and distribute the cream dessert into suitable small bowls or cups. Allow the chocolate cream to cool and place in refrigerator. Serve with wild berries.
For a more impressive presentation, pour the cream into paper rings. Allow to tighten, remove the rings and serve the cream in a plate, again garnished with fruits.
