Bring a small pot with a few centimetres of water to the boil. Find a glass or stainless bowl that sits on top of the pot without touching the water. Or use a double boiler. Break the chocolate up and place in the bowl or the top of the double boiler. Once melted, whisk in the Ginger Spice, remove from the heat and allow to cool.
Stir the egg yolks into the chocolate then beat until thick and smooth.
Fold the chocolate mixture through the cream and set aside.
Beat the egg whites until just stiff. Gradually add the sugar and continue beating until thick and glossy.
Fold half of the egg whites into the chocolate until combined. Repeat with the remaining egg whites.
Divide the mixture between six ramekins or glasses or into one large serving bowls and place in the fridge. Chill until firm (approximately 2 hours) or until ready to serve.
When ready to serve, remove from the fridge and serve with a dollop of whipped cream and some grated chocolate.