Break 150g of dark chocolate (70% cocoa) into a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until just melted. Keep warm, not hot.
Whisk 6 pasteurized egg whites suitable for whipping to soft peaks. Add 2 tablespoons of superfine sugar and whisk to stiff peaks.
Stir one-third of the whites into the chocolate until smooth. Gently fold in the remaining whites, keeping as much air as possible.
Spoon into small dishes and chill for 2-3 hours, until set.
