1 lb. semi sweet chocolate
4 egg yolks
2 cups whipping cream
6 tablespoons Powdered sugar
4 egg whites at room temperature
Soften chocolate in top of double boiler. Add whole eggs and mix well. Add yolks and mix until thoroughly
blended. Whip cream and powdered sugar until soft peaks form Beat egg whites until stiff but not dry.
Stir a bit of the whipped cream and egg whites into melted chocolate to lighten. Fold in remaining cream
and whites until completely incorporated but be gentle. Turn into dessert dishes and chill at least 6 hours or
preferably overnight. Top with whipped cream if desired.