Chocolate pots of butter, milk chocolate, eggs and sugar.
Preheat the oven to 160 ° C.
Put the butter and chocolate into pieces in a pan or refractory bowl and let it melt in a bain-marie. Stir until a smooth mixture. Allow to cool slightly.
Meanwhile, split the eggs and beat the egg yolks with the granulated sugar for 5 minutes with the mixer until the volume has increased 3 times. Keep the proteins separate.
Add the chocolate mixture while beating.
Beat 2 proteins in a fat-free bowl with a mixer. Spatula lightly through the mixture.
Divide the mixture over the greased ramequins and place it in the baking dish. Fill the dish to 2/3 with boiling water and put in the oven for about 25 minutes.
The chocolate jars are good when the top is solidified. Remove the dish from the oven and let the jars cool for 1 hour on a rack.
Sprinkle the chocolate jars with the icing sugar. Yummy! .
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