1/2 c. light cream
1 (3 oz.) pkg. cream cheese
1/2 c. semi-sweet chocolate bits
3 eggs, separated
1/4 tsp. cream of tartar
Dash salt
3 tbsp. sifted confectioners' sugar

Blend cream and cream cheese over very low heat. Add chocolate and stir until melted, remove from heat. Beat egg yolks until thick and lemon colored. Blend in chocolate mixture.

Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar beating until stiff peaks form. Fold in chocolate mix. Fill custard cups with 1/4 inch from top. Cover with foil. Freeze.

Remove foil. Bake at 300 degrees for 45 minutes or until knife comes out clean. Serve immediately. Serves 7-8.