Melt the chocolate chips in a double boiler. Prepare the eggs while the chocolate is melting.

Separate four eggs. Add the two whole eggs to the yolks. Using an electric hand mixer, beat the egg whites until they are very stiff. Beat the egg yolks until they get some air incorporated and turn a lighter color.

Slowly add the melted chocolate to the egg yolks stirring constantly. It is important not to cook the egg yolks so go slow and stir a lot.

Add the vanilla to the chocolate mixture and stir well.

Gently fold in the egg whites, preserving as much air in the whites as you can.

Beat the cream until very stiff but stop before you make butter.

Gently fold the egg whites into the chocolate mixture.

Refrigerate for at least one hour.

Optional: Serve with whipped cream and a berry on top.