Directions:

​

In a bowl placed over a pot of boiling water, melt the chocolate and butter softly, then remove from the heat. In another bowl mix the sweet sour cream to thicken a little, but not too much. Add the brown and vanilla sugar, stirring until it is firm so that when you turn the bowl upside down, the egg whites do not fall out. 

Finally  combine all the     cooled ingredients and serve    with ou Raspberry, black truffle and pepper dresing.