Stir chocolate until it is melted. Let cool on the heat.
Now Mix heavy cream with a mixer until it forms soft peaks. Set aside.
Use a hand mixer to whip egg whites until they form soft peaks. Add sugar gradually.
Fold the tempered chocolate in the egg whites with a whisk. Fold in the whipped cream once everything is well combined. If desired, transfer to a baking dish and let cool in the refrigerator for about an hour.