4 sqs. unsweetened chocolate
4 sqs. sweetened chocolate
5 egg yolks
3/4 c. granulated sugar, divided
1 tsp. vanilla
4 egg whites
1 1/4 c. heavy cream, stiffly beaten

Melt chocolate in double boiler over simmering water, cool. Beat egg yolks with 1/2 cup granulated sugar until light and thick; add chocolate and vanilla. Beat egg whites until foamy and volume doubles. Add remaining 1/4 cup granulated sugar slowly until firm peaks form. Beat 1/4 of meringue into chocolate mixture. Then, gently fold in cream and remaining meringue. Then spoon into sherbet glasses and chill. Serves 8.