2 oz. unsweetened chocolate
3 eggs, separated
1/2 c. sugar
Whipped cream (optional)

Melt chocolate and cool. Beat egg whites stiff until they hold a peak. Beat yolks and sugar together until lemon color. Add chocolate; beat until smooth. fold in egg whites and put into sherbet glasses or demitasse cups and chill in refrigerator 1 hour or longer. Can be served with a dab of whipped cream on top.