1/4 lb. sweet chocolate
2 oz. bitter chocolate
3 lg. eggs, separated
2 tbsp. water
1 c. heavy cream
1/4 c. sugar
Whipped cream for garnish

Cut the chocolate into 1/2 inch pieces and place in a small saucepan. Set the pan into a skillet containing water that is hot but not boiling. Let melt over low heat, stirring occasionally.

Meanwhile, put the egg yolks in a heavy saucepan and add the water. Over very low heat, beat vigorously with a wire whisk. A heat diffuser can be useful here in ensuring that the egg yolks do not cook. Beat the yolks until they thicken; the finished consistency should be that of a thin custard such as a sabayon. Remove the egg yolks from the heat and add to the melted chocolate, stirring to blend thoroughly with a rubber spatula. Let cool briefly.

Whip the cream until stiff, adding 2 tablespoons of the sugar toward the end of the whipping. Fold the cream into the chocolate mixture. Using an electric mixer, beat the egg whites at medium speed until soft peaks start to form. Beat in the remaining sugar, 1 tablespoon at a time, and continue beating, at high speed until stiff. Be careful not to over beat, which will cause the whites to break down.

Fold the whites into the chocolate mixture quickly and thoroughly, using a rubber spatula, and turning the bowl all the while. Spoon into individual serving dishes and chill. Garnish with whipping cream, just before serving. Makes 6 servings.