Separate eggs. Then whip the egg white into the egg whites, whip the cream and sugar also until stiff (if you like, you can add cream stiffener). Melt the children`s chocolate and then let it cool down a little.
Mix room-warm butter with the still liquid chocolate with a whisk. Gradually add the two egg yolks, stirring constantly, until you have a smooth, shiny mixture.
Carefully fold in the cream and egg whites under this mixture. It is best to place in the refrigerator overnight until ready to eat.
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