Pour enough cream into a saucepan to cover the base (approx. 6 tablespoon). Chop the chocolate, add to the cream and melt over low heat while stirring constantly so that the chocolate does not burn. Then take the saucepan off the stove to let the contents cool down a little.
Cover the bottom of a bowl or a small casserole dish with the Oreo biscuits (possibly 2 layers) and add 1 small cup of cooled espresso.
Separate the eggs. Beat the egg whites until they are very stiff and put them in the fridge for a moment until you are ready to use them again. Beat the rest of the cream separately until stiff.
Stir the egg yolks until foamy and add the chocolate (this will make the mixture quite viscous). Then stir in approx. 1 tablespoon each of cream and egg whites with the hand mixer (the mixture will now become a little more tender again). Finally, carefully fold in the remaining cream and the remaining egg whites.
Pour the entire mixture into the bowl or casserole dish, distribute it over the oreo biscuits, which have already absorbed the espresso a little, and ideally place in the refrigerator overnight (but at least 2 hours) and allow to set.
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