|4||1 oz squares||chocolate|
|1||cup||whipping cream, whipped|
Combine chocolate, water and instant coffee in top of double boiler; stir over hot, not
boiling, water till chocolate melts.
Transfer mixture to a mixing bowl; add egg yolks, one at a time, beating well after each.
Beat egg whites till soft peaks form; gradually add sugar, beating to stiff peaks.
Fold egg whites into chocolate mixture. Then fold in whipped cream.
Spoon into sherbet dishes; chill at least 3 hours before serving.
Copyright © 2002, Mary S. Van Deusen