1 lg. bar (200 grams) milk chocolate
1 lg. bar (200 grams) dark chocolate
1 pt. (250 grams) whipping cream
4 eggs

Melt chocolate. Add a drop of milk. When melted, put in refrigerator 10-15 minutes. Separate eggs; whip whites. Add yolks to chocolate and FOLD SLOWLY into the egg whites, leaving some stresses of white. Very SLOWLY mix in the cream. Put in the refrigerator for 6-10 hours. Half of the recipe fills an 8 inch graham cracker pie shell.