Melt chocolate in double boiler until smooth.

In a separate bowl, beat yolks, wine and sugar.

Add yolks slowly into hot chocolate. Mix well. (If the chocolate seizes, you can reconstitute it with a little water.)

Beat egg whites with two tablespoons sugar until stiff. Fold slowly into the chocolate mixture until well combined.

Chill in refrigerator for half an hour until cream becomes of spreading consistency.