Place whites in a large bowl and yolks in a small bowl.
Leave whites while you prepare other ingredients. Whisk the egg yolks.
Melt Chocolate, place chocolate, and butter in a bowl melt in the microwave in 30-second bursts, stirring in between, until smooth. Set aside to cool - proceed with other steps.
Beat cream until stiff peaks form, add sugar. Beat whites until firm peaks form.
Fold egg yolks into the cream using a rubber spatula.
Touch the chocolate. It should still be runny but only lukewarm. If too thick, microwave 1 x 4 seconds until runny.
Pour chocolate into cream yolk mixture. Fold through.
Add ¼ of the beaten egg whites into chocolate mixture. Fold through with the spatula across the surface to blend white lumps in.
Pour the chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain.
Divide the mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.
To serve garnish with cream and chocolate shavings, raspberries and a tiny sprig of mint for color would also be lovely!