2 (8 oz.) pkgs. Baker's semi sweet chocolate
1 (4 oz.) pkg. German sweet chocolate
1 pt. whipping cream
3 tbsp. vanilla
6 lg. eggs, separated

Melt all chocolate together in large glass container in microwave on HIGH, stirring occasionally. Whip egg yolks and set aside. Whip egg whites until fluffy and set aside. Whip whipping cream until thickened. Then add whipped yolks to melted chocolate, stirring until mixed. Add vanilla and whipped cream. Then, gently add whipped egg whites to mixture, turning gently with spatula or larger whisk. Pour into serving bowl or individual dishes and refrigerate for several hours before serving. Okay to prepare one to two days in advance. Keep in refrigerator (covered) for up to 5 days. It also freezes and thaws well.