Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl.

Whisk yolks until uniform.

Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30-second bursts, stirring in between, until smooth. Set aside to cool slightly.

Beat cream until stiff peaks form, being careful not to over-whip.

Add sugar to egg whites. Beat whites until firm peaks form.

Fold egg yolks into cream using a rubber spatula – 8 folds max. Some streaks are fine.

Check chocolate temperature. If too cool or thick, microwave in bursts of 5 seconds until runny.

Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some streaks here are okay.

Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated.

Pour chocolate mixture into egg whites. Fold through until no more white lumps remain – aim for 12 folds max.

Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.

Garnish with cream and chocolate shavings before serving.