USE COLD eggs. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl.
Whisk yolks until lighter in Colour.

Put Choc into a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth.
Whisk cream until stiff peaks form.

Whisk whites, Add sugar. Beat whites until firm peaks like a Meringue mixture.

Fold egg yolks into cream using a rubber spatula – 8 folds max. Does not need to be perfect.

The chocolate should still be runny.If too cool or thick, microwave in burst of 5 seconds.

Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Again does not need to be perfect.

Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated to blend white lumps in – aim for 10 folds.

Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max, but ensure there are no obvious egg white patches

Divide mixture between 4 small glasses or pots. Refrigerate for at least 3 hours, preferably overnight.

Serve with a mint Sprig, More pouring cream and my Baileys Ice Cream (see Recipe) - WOWWWWW