Cocoa Cocottes

Melt the butter in a small saucepan over low heat, remove from the heat and add the flour, stirring until fully incorporated and avoiding lumps

Then add the milk in which you have already dissolved the sugar

Return to the heat and cook for a few minutes, then add the cocoa, taking care to avoid lumps

Let it cool and meanwhile whip the egg whites with a pinch of salt until stiff, and beat the yolks separately

Add the yolks to the chocolate cream and finally fold in the egg whites. Divide the mixture among 4 buttered cocottes (small ovenproof ramekins) and sprinkle with a little sugar

Bake in a preheated oven at 180°C for 30 minutes