Start whipping the heavy whipping cream, add in the vanilla extract, and optional sugar gradually, if you want it a bit sweeter. Whip until you have stiff peaks. Set aside in a bowl.
Separate the egg white from the yolk for 6 eggs. Start whipping the egg whites. While the egg whites are whipping, heat up the chocolate and butter.
Mix together the chocolate, butter, and egg yolks. Once mixed, stir in with the whipped cream.
Once the whipped egg whites are done, you will be able to cut it with a knife without the indentation disappearing, slowly fold in the egg whites with the other mixture. Be careful to not whip too hard or else the egg whites will lose some of their airiness.
Chill for roughly 2 hours in the fridge before serving, serve with more whipped cream or pomegranate seeds on top, or just as is.