Break the chocolate into pieces and then melt it, using just enough heat to gently melt the chocolate. Stir the chocolate with a wooden spoon as it is melting.

While the chocolate is melting, mix the egg yolks and sugar. Also whip the egg white until it is foamy (but not stiff) and whip the cream until it is foamy.

Once the chocolate is melted, add the egg-yolk/sugar mixture to the melted chocolate, stirring until it is mixed in.

Then "fold" in some of the whipped cream, followed by some of the whipped egg white. Continue to fold in both ingredients, alternating between the two until they are both used up.

Once all the ingredients are added and mixed in, spoon the mixture into attractive glasses. Place the glasses in a refrigerator for at least an hour before serving, to allow the chocolate to cool.

This recipe can be made with light cream. However, in blind taste tests, my volunteers definitely prefer both the taste and the texture if heavy (thick) cream is used.