Preparation:

1. Separate egg whites from yolks. To start, beat the yolks, and let the whites stand aside.
2. Melt the chocolate with the butter. You can do this in a double boiler or a microwave.
3. In a large bowl, whip the heavy cream into a thick cream. Add the melted chocolate and yolks. Whip again until smooth.
4. Add sugar to the egg whites and whip until stiff peaks form. Gradually fold the whipped whites into the chocolate mixture.
5. Finally, add the truffle oil, mix, and pour into molds.
6. Let it set for 3-4 hours in the refrigerator. Decorate with whipped cream and grated chocolate.