Beat egg yolks well. Add the sugar and beat until thick and creamy. Soak the gelatin in cold water. Place over a low flame and bring to a boil. Pour the gelatin over the egg mixture stirring briskly. Whip the cream until stiff. Fold into pie mixture and stir in the sum. Pour into -20ºC rozen pie shells. Sprinkle with shaved chocolate. Freeze until firm. Each pie serves 8.