Let the chocolate melt slowly in a bowl placed in a pan with hot water (bain marie)

Add the butter and whisk until you obtain a smooth texture

In a separate bowl, filter through a fine sieve the white of your eggs, scraping the bottom of the sieve with a knife

Lightly whisk your eggs with a pinch of salt to incorporate some air until it has a fluffy texture

Then add your mixture to the chocolate bowl and strongly whisk until the texture is perfectly smooth

To link all ingredients, add a big spoonful of thick fresh cream

In a container with the inside oiled and wrapped with baking paper, pour the mixture and let in the fridge ideally for 3 days to allow it to take a shiny solid texture so that it can be cut in slices and still hold its shape