presented by Durstine House Bed and Breakfast Scottdale, Pennsylvania
4 ounces bittersweet chocolate (Lindt is very good)
2 heaping tablespoons cocoa
3 eggs – divide the whites and yolks
1/4 cup sugar
7 ounces whipping cream
Melt chocolate and cocoa with a little water on low heat.
Mix together 1/4 cup sugar and 3 egg yolks.
Add chocolate to sugar and egg yolk mixture.
Beat 3 egg whites with mixer until stiff. Fold into chocolate very slowly and carefully so that mixture stays fluffy.
Whip cream and fold into chocolate very slowly and carefully.
Refrigerate for at least 4 hours.
Serves 6-8