(by Jeanne Hunter)
6 oz. fine imported dark chocolate
1 c. heavy cream
6 eggs, separated
1 t. vanilla extract
whipped cream and chocolate shavings for garnish
In the top of a double boiler, melt the chocolate.
Add egg yolks one at a time, stirring constantly.
Add vanilla extract.
Whip egg whites to soft peaks, and gently fold in.
Scrape mixture into a serving bowl or individual dishes, and refrigerate for at least 2 hours.
Garnish with whipped cream and chocolate shavings.
(Read Sole Custody, the story that accompanies this recipe.)