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Melt the chocolate and butter in the microwave or over a bain-marie (double boiler). Whisking well, add the cordial.
Beat the egg whites with the salt until very firm (remember to use a scrupulously clean bowl and to ensure no yolk wanders in your whites).
Beat the yolks with the sugar until creamy looking (paler in color and the sugar fully dissolved). You do not need to clean the beaters from the egg white to beat the yolks (but not the other way around). Add the still-warm chocolate mixture, whisking continuously.
With a spatula fold in the egg whites until no white streaks shows. Don’t over do it.
Divide between 4 individual containers (6 if you really want) and refrigerate at least 4 hours or until the following day.