Heat the cream in a small saucepan. When it boils, pour it on the chocolate you have already crushed. Mix them until the chocolate is completely melted. While mixing, add the butter then the eggs yolks one by one. Let the whole mixture cool.

 

Whip the salted whites of the eggs to a froth and while whipping progressively add the sugar. Pour froth by thirds into the chocolate while mixing. Let it cool in the refrigerator for a couple of hours before serving and present in individual dishes covered by a piece of orange peel.