Beat 3/4 cup sugar and 4 egg yolks together in large bowl.

Melt chocolate in a heatproof bowl in 15-second intervals for up to 3 minutes. Add butter slowly and beat the ingredients together until smooth.

Add chocolate mixture into the egg yolk mix, then beat four egg whites and a pinch of salt in a small bowl until stiff peaks form.

Add a small amount of sugar over the mix, then beat for two minutes. Slowly stir the egg whites into the bowl with chocolate.

Refrigerate for at least 6 hours, if not overnight covered in plastic wrap. Serve with chosen garnishes.