1 1/2 c. chocolate syrup
2 tbsp. (each) brandy, cocoa
2 env. unflavored gelatin
1/3 c. water
1 c. boiling water
3 egg-whites
2 c. whipping cream

Pour chocolate syrup into bowl and stir in brandy. Dissolve gelatin in 1/3 cup water; add the dissolved gelatin to 1 cup boiling water in pan; cool pan by dipping it into a large pan of ice water; keep stirring until syrupy; stir gelatin into chocolate syrup. Whip egg-whites until they form soft peaks; gently fold into chocolate mixture. Whip the cream stiff; sprinkle the cocoa through a fine sieve into the whipped cream, then fold in. Whip again for a few seconds (don't overbeat or it will collapse); fold whipped cream into other ingredients; transfer to individual serving saucers; chill and serve. Makes 8 servings.