Beat the egg whites until very stiff, add the sugar and continue to beat briefly (similar to a meringue, but not as long).
Finely chop the chocolate, melt with the water at a very moderate temperature while stirring. Remove from heat as soon as mixture is smooth.
Add yolks, stirring throughout.
Gently stir in egg whites, pour into dessert bowls or ramekins and refrigerate until ready to serve (refrigerate at least 4 hours).
Tip: Feel free to use better chocolate – the more delicious the result!
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