Separate the egg yolks from the whites.
Melt the chocolate over a pot of simmering water, until it reaches a temperature of 120ºF.
Let the chocolate slightly cool down (no less than 90ºF).
Whisk the egg yolks with a tbsp of sugar.
In parallel, beat the eff whites to stiff peaks, with a tbsp of sugar.
Add the yolks in the melted chocolate.
Fold in the beaten egg whites.
Spoon the mixture into serving cups.
Refrigirate for at least 4 hours.