Whip the cream until stiff and put in a cool place.
Separate the eggs, beat the egg whites with a pinch of salt until stiff and refrigerate.
Mix the egg yolks with the sugar very, very well. (With a mixer, otherwise there will be lumps of sugar).
Melt the chocolate in a water bath, add the egg yolk and the sugar mixture to the chocolate, leave on the water band (this will keep the mixture smooth).
Then remove the whole thing from the water bath and carefully fold in the whipped cream. Then carefully but thoroughly fold in the stiffly beaten egg white.
Chill for at least 6 hours before serving so that it sets. It can also be prepared the day before.
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