|Preheat oven to 150 °.
Melt butter and chocolate.
|Beat the egg whites ; when the whites are beginning to add the sugar and finish beating until mixture is shiny.|
|Add corn flour.|
|Add chocolate-butter mixture, mix|
|Place a good tablespoon on a hot pan, spreading quickly to the back of the spoon.|
|Once cold with a cookie cutter cut out circles.|
|Set aside the circles ; it will fill them at the last minute.|
|Ask a circle on a plate and place a pastry bag with cream.
The cream is made : of chipmunks sweetened, with a little cinnamon.
|Ask a second disk and remove the chocolate cream.
The second cream is made : of chipmunks with a little melted chocolate.
|Ask the third disc and decorate. Serve immediately.
I called this dessert Choco – gluten-free pleasure because it is very light, and a pretty sight. Note that for gourmets can put whipped cream ! But I prefer chipmunks for lighter line !