2 oz. sweet cooking chocolate
2 oz. unsweetened cooking chocolate
5 egg yolks (save 4 of the egg whites)
3/4 c. sugar
1/2 tsp. vanilla flavoring
1 1/4 c. whipping cream, whipped

Melt both chocolates in top of a double boiler over hot, but not boiling, water. Remove from heat and cool. Beat egg yolks with 1/2 cup of the sugar until light and thick. Add the chocolate and vanilla. Beat egg whites until soft peaks form. Slowly add remaining 1/4 cup sugar and beat until firm peaks form. Beat about 1/4 cup of meringue into chocolate mixture. Fold in remaining meringue and whipped cream. Spoon into 1 large serving bowl or small individual serving cups. Chill. This is very rich, servings should be small. Makes 8 to 10 servings.