Beat egg whites until stiff peaks form, refrigerate.
Whip cream until very stiff, refrigerate.
Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
As soon as everything is combined and smooth, refrigerate for about 4-6 hours.