11 ounces of dark chocolate (the best you can find)
6 large very fresh eggs
1 ounce grass fed unsalted butter
1 ounce grass fed salted butter
2 ounces superfine sugar
Pinch sea salt
Melt chocolate and butter in a bain-marie (double boiler). Add sugar to the melted chocolate. Whisk egg yolks one by one into the melted chocolate until creamy and thick. Remove from the bain-marie. Whisk egg whites in a separate bowl until it forms stiff peaks. Delicately fold egg whites into the chocolate. Pour into serving dishes and refrigerate for up to six hours.