Crumble the chocolate and let it melt with the milk over the water bath. Beat the egg whites until stiff. Let the chocolate mass cool down a little and use the mixer to beat the two egg yolks underneath. Stir 1 third of the egg whites into the chocolate and egg mixture. Fold in the remaining 2 thirds with the spatula.
Pour into a glass bowl and refrigerate for at least 2-3 hours before serving.
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