- Melt the butter and the 7 ounces of semisweet chocolate in a bowl placed over a saucepan with water at a slow boil (no more than an inch of water because it can destroy your delicious). Stir until completely melted and well mixed.
- Beat in the egg yolks 1 at a time with a whisk until well mixed. Set aside.
- In another bowl beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks begin to form. Slowly add the sugar and beat until stiff peaks form. Set aside.
- Using a chilled bowl, whip 1/2 cup of the heavy cream until it thickens. Add the 3 teaspoons of sugar and continue beating until soft peaks appear.
- Now gently fold the egg white mixture into the chocolate. After that is mostly folded in, gently fold in the whipped cream. Be sure not to over mix. Divide into 5 or six glasses (I use champagne glasses because I think they’re pretty for this application).
- Chill for at least an hour.
- Before serving make another batch of whipped cream (using the remaining 1/2 cup cream and 3 tablespoons separated sugar). Top each glass with whipped cream and chocolate shavings. This can be as easy as running chocolate over a fine/medium grater.