Separate the eggs and place the yolks in a large mixing bowl.
Break the chocolate into squares and place in a microwaveable bowl, melt on high for 2 minutes, checking every 20 seconds until it has all melted.
Whisk the melted chocolate into the egg yolks (Make sure the chocolate is not too hot or the eggs will curdle), and add the whisky if using.
While that is cooling whisk the egg whites until stiff peaks. Fold half the egg whites into the chocolate mix and then the remainder.
Spoon into 8 ramekins or one large bowl. Place in the fridge to set, allow at least 2 hours.
Whip the cream and either pipe or spoon some on each ramekin, decorate with leftover grated chocolate or scatter a few toasted almonds, add a cherry even!
Reprinted with permission of Sous Chef. To see more recipes, click here.