Truffle Soup

Melt the dark chocolate in a bain-marie until smooth.

Transfer the melted chocolate to a bowl and place it in the refrigerator for about five minutes until it is cool but still fluid.

Separate the eggs, beating the whites with a pinch of salt until firm peaks form.

Whip the heavy cream until soft peaks develop.

Remove the chocolate from the refrigerator and whisk in the egg yolks until smooth.

Gently fold the beaten egg whites into the chocolate mixture a little at a time, preserving as much air as possible.

Fold the whipped cream into the mixture, then transfer the soup to serving bowls.

Refrigerate the truffle soup for at least four hours.

Before serving, drizzle with olive oil, sprinkle flaky salt, and add a pinch of piment de spilette.