Whip the cream until stiff. Beat the egg white with a pinch of salt until stiff too. Melt the couverture in a water bath. Then fold this under the cream. Now fold in the egg white and place the cream in the refrigerator until the mixture is solid again.
Spread on dessert bowls and serve.
Tip: The cream becomes very sweet with whole milk couverture. The cream makes it very powerful anyway, so I use dark chocolate or mix half / half.
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