Method:

1. Melt chocolate au bain marie. You may opt to use the microwave, but be careful not to burn the chocolate.

2. Whisk the egg yolks and sugar until white (Kenwood, fast)

3. Add melted chocolate to the mix with a spatula and set aside

4. Beat the egg whites stiff (add a pinch of salt) and add to the mix with a spatula.

5. Beat the cream half. Aim for consistency like for Irish coffee.

6. Add half whipped cream to the chocolate mix

7. Directly poor in glass or other

8. Allow to stiffen in the fridge for about 4 hours