Separate the egg yolks and beat egg whites till stiff.
Then add egg yolks and mix well.
In a separate bowl beat together 200 gm fresh cream and 100 gm icing sugar. Beat till stiff.
Melt 200 gm cooking chocolate in double boiler, remove from fire and keep aside to cool.
Add whipped cream to the beaten eggs, then add melted chocolate and fold gently.
Pour mixture in separate serving glasses, keep in fridge for 3 – 4 hours and serve chilled.