4 oz. swiss chocolate
5 eggs
5 oz. sugar
10 oz. heavy cream

Whip heavy cream until it stands in a peak. Refrigerate. Combine two eggs, three egg yolks and sugar in a stainless bowl and whisk till the mixture stands to a peak. Melt chocolate over a double boiler (not warmer than body temperature). Blend all the egg/sugar mixture with the melted chocolate a little at a time. Fold in whipped cream, reserving four spoonfuls for garnish. Add chopped nuts or chocolate chips, if you desire. Fill in serving dishes and refrigerate for 2 hours before serving.