The hardest part of this recipe is whipping the egg whites just right and folding them gently into the chocolate, but even if you over whip and over fold you will still have a super yummy dessert. It may be slightly denser and pudding like but it will still be lovely— it is after all chocolate.
Because the dessert is so simple it is absolutely imperative that you use good chocolate. My favorites are Valrhona and Guittard but in a pinch Ghiradelli will do. I'm going to assume you will find either Guittard or Ghiradelli since they are the most commercially available. For this recipe lets go with chocolate chips and not bars.
This recipe contains raw eggs. If you can't have raw eggs make this flourless chocolate cake instead.
3/4 cups heavy cream
1 Tablespoon sugar
1/2 teaspoon salt
5 ounces or 1 dry measure cup of bittersweet chocolate chips