- Melt the chocolate with the milk in a bowl placed over a pot of barely simmering water. Do not allow the bottom of the bowl to come into contact with the water.
- Add 1 egg yolk (keeping the egg white) and stir until the mixture becomes glossy.
- In a separate bowl, whisk the 4 egg whites with the sugar until stiff peaks form. Fold the whites into the chocolate mix a third at a time until all incorporated. Pour into a container and refrigerate, preferably overnight. The colour will change from pale beige to a much deeper shade.
- Serve with vanilla-flavoured whipped cream, bananas, raspberries or chopped nuts.