Put sugar and bourbon in a small pan, over very low heat. Stir until sugar is dissolved. Throw in the broken up chocolate. Let sit until all melted, then stir carefully until smooth. Pour in a couple of tablespoons of the cream. Stir. Cool to room temperature.

Beat the egg whites until stiff. Fold in chocolate mixture. Beat cream until stiff, fold in chocolate mixture. Spoon into serving glasses, top with a little grated chocolate, and chill for 3 or more hours.

Sometimes I add more bourbon. Seems to work just fine.