the freezer for 15 minutes to chill.
once chilled, pour in the whipping cream and whip on high speed for 7 minutes, or until light peaks form. scoop out of bowl and place in a separate bowl; set aside in refrigerator.
wipe down the stand mixer bowl. add in the egg whites and sugar and whip on high until thick and fluffy, about 7-8 minutes.
while eggs are whipping, melt chocolate in the microwave on medium power for 25 seconds at a time, mixing in between to avoid burning. once it's almost completely melted, remove and stir well to melt the rest of the chunks.
moving quickly, add the chocolate liquor to the melted 