For the chocolate foam puffs, preheat the oven to 90 ºC hot air.
Beat the egg whites with a pinch of salt until firm, gradually add the sugar and beat until stiff peaks can be drawn in the mixture. Finally, gently fold in the sifted cocoa.
Pour the mixture into a piping bag and pipe meringue tips onto a baking sheet lined with parchment paper. Try to pull the meringue mixture up a bit so that nice peaks remain.
Let dry for about two hours more than baking. Open the oven door from time to time to allow the moisture to escape.
Half dip the cooled meringues in chocolate icing and sprinkle with chopped pistachios or pumpkin seeds.
Preparation Tip:
A wonderful chocolate mousse recipe!
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