Separate the egg whites from the yolks.
Break the chocolate into pieces, place into a bowl and melt over a bain-marie (a pan half-filled with water placed on the heat). Allow the chocolate to melt. Remove the pan from the heat and add the egg yolks, stirring gently.
Beat the egg whites and sugar until they form stiff peaks. Using a whisk, incorporate one third of the egg whites into the melted chocolate. Then gently add the rest of the whites, using a slotted spoon or spatula.
Spoon the chocolate mixture into small ramekins or a serving dish and refrigerate for at least 2 hours before serving with freshly grated chocolate shavings.
«Be careful initially to incorporate only one third of the egg whites. This will help to loosen the mixture before mixing in the rest of the whites, being careful not to knock out the air. »