2 large eggs, separated
1 tablespoons brown sugar
3.5 oz dark chocolate
1/2 + 1/8 cups heavy cream
Whisk egg whites with cream of tartar to soft peaks. Add sugar and whisk to stiff peaks.
Melt the chocolate in a double broiler. Remove from heat. Add 1/8 cup of the cream and the egg yolks and whisk to combine.
Whisk the remaining cream to soft peaks.
Add in the melted chocolate mixture and fold gently. Add in the egg white mixture and fold gently to combine, trying not to deflate the mixture.
Scoop into glasses and refrigerate at least 2 -3 hours till set.