6 egg yolks
1/4 c. sugar
2 c. chocolate milk
1/2 c. creme de cacao
1/2 c. Amaretto
1 tsp. vanilla
2 c. whipping cream
6 egg whites
1/4 c. sugar
Ground nutmeg

In small mixer bowl beat egg yolks on low speed of electric mixer until blended. Gradually add 1/4 cup sugar, beating on high speed about 5 minutes or until the yolks are thick and lemon colored. Stir in chocolate milk, creme de cacao, Amaretto and vanilla until well combined. Cover and chill thoroughly.

In large mixer bowl beat whipping cream on medium speed until soft peaks form. Transfer to another large bowl. Wash beaters and bowl thoroughly. In the bowl beat egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating on high speed until stiff peaks form. Fold egg yolk mixture into the whipped cream; fold in beaten egg white mixture. Serve immediately. Sprinkle with nutmeg. Makes about 22 (4 ounce) servings.