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Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
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 and beat until firm peaks form.
Fold egg yolks into cream using a rubber spatula - 8 folds max. Some streaks is fine.
Check chocolate temperature: The chocolate should still be runny but warm. 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 ok.
Add ¼ of beaten egg whites into chocolate mixture. Fold through until incorporated - aim for 10 folds.
Pour chocolate mixture into egg whites. Fold through until incorporated and 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.
To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!