Melt the chocolate with 2 tablespoons of water in a small saucepan over a medium to low heat. Remove the pan from the heat, add the egg yolks, stirring until the chocolate is thick and glossy.
Whisk the egg whites until stiff and using a metal spoon fold through the chocolate mixture. Divide between 4 x 100ml glasses and chill for 2 hours. Top with some whipped double cream and chopped Brazil nuts.
Chef's tip: to serve 2, reduce the chocolate to 40g and use one egg.
* Public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant women, babies and the elderly.