Break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until boiling

Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth

Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and brandy

Using a hand-held electric whisk, beat the mixture to soft peaks

Remove the bowl from the iced water

Whisk the egg white with a hand-held electric beater until it forms stiff peaks

Add the sugar to the egg white, one tablespoon at a time, whisking continuously

Using a large metal spoon, carefully fold the meringue through the chocolate mixture

Spoon or pipe into chilled ramekins or serving glasses/pots

Garnish with the white chocolate shavings

Serve immediately or chill for up to 2 days