In a saucepan over a medium heat, bring the cream and milk to a simmer.

Add the chopped chocolate to a tall jug and pour the cream mixture over the top. Let it sit for 2 minutes, then blend with a hand blender until smooth.

Transfer your melted chocolate mixture into a bowl and whisk in the egg yolks.

In a stand mixer, whisk the egg whites until frothy then slowly add the sugar. Whisk until thick and it holds a medium peak (not stiff peaks).

Whisk the first part of meringue into the chocolate. Then fold the remaining 2 parts of egg white in.

Set aside to chill/pour into ramekins