How to make
Melt the chocolate in a water bath and allow it to cool to 80°F (25 °C). Beat the cream, which needs to be well cooled, with a mixer along with the sugar. Beat about 8 minutes, until thickened.
Add 1/3 of the cream to the chocolate, whip it and quickly pour it in to the remaining cream. Briefly stir it with a wooden spoon, but not too much, so the cream doesn't deflate.
Distribute it into dessert cups. Serve this chocolate cream chilled.
