Melt the chocolate in a double boiler, remove from heat and keep aside to cool for 5-7 minutes.

In the meantime, add egg whites to medium-sized bowl and start whisking. Add half of the sugar and whisk again. Add the remaining sugar and keep whisking for 2-3 minutes until a meringue-like consistency is achieved.

Add the cooled chocolate little by little to the whisked egg whites and fold in gently until combined well. Keep aside.

In another bowl, add whipping cream and whisk until stiff peaks. Add in the reserved egg white mix and fold gently.

Transfer to serving bowls and refrigerate to set for 3-4 hours.

Garnish with mint leaves and serve immediately.