Beat the egg whites until they are very stiff, pour in the sugar and beat briefly.
Chop the chocolate into small pieces, melt with the water over a very gentle heat while stirring. Remove from the fire once the mixture is smooth. Add egg yolks, stirring constantly, and whisk vigorously. Carefully fold in the egg whites, fill into bowls or molds and refrigerate for at least 4 hours before serving.
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