18 oz. (9 oz.) chocolate
10 oz. (5 oz.) egg whites
10 oz. (5 oz.) sugar
1 qt. (1/2 qt.) heavy cream

Whip cream to soft peaks; set aside in refrigerator. Whip whites and sugar into meringue while melting chocolate over double boiler. Whip 1/3 meringue into melted chocolate, then the remaining 2/3. Fold in 1/3 of whipped cream, then remaining 2/3s. Allow to set in refrigerator. Serve with whipped cream and/or fruit.