Whip one cup of heavy cream to stiff peaks and refrigerate. Separate the eggs. In a small bowl, beat the egg whites until they are foamy and form soft peaks. Add one tablespoon of the sugar and beat for another ten seconds. Set aside.

In the top of a double boiler, melt chocolate chips, butter, and 1 ½ tablespoons lavender bitters, stirring constantly. Once smooth, remove from heat and set aside. When the mixture has cooled to room temperature, mix in the egg yolks.

Fold in egg whites and whipped cream, alternating until well-blended. Use a rubber spatula to spoon into individual serving dishes (large wine glasses work well). Fill each serving dish ⅔ full.

Beat remaining cup of heavy cream, 1 ½ teaspoons of lavender bitters, and 1 tablespoon of sugar. Spoon over chocolate mixture. Top with chocolate shavings and refrigerate for at least 12 hours before serving.