- oil - 2 Cups
- egg white - 4 pieces
- white sugar - 1 glass
- vanilla extract - 1 teaspoon
- tile of semisweet chocolate - 12 pieces
Whisk butter until light and fluffy. Set aside. In a large bowl, whisk the egg whites until a soft foam is obtained. Continuing to beat, gradually add sugar to the egg whites. Then add whipped butter to the whites. Glaze can take a lump at this time, if the oil is very cold. Do not worry, it simply means that the glaze will need to be beaten longer. Beat until smooth. Melt the chocolate in a double boiler or microwave. Cool lightly, but the chocolate should remain warm enough. Drive the glaze into the oil.
Servings: 20