¼ cup sugar
¼ cup water
3 squares semisweet chocolate, coarsely chopped (3 ounces)
2 egg yolks
2 egg whites
½ teaspoon cream of tartar
2 tablespoons sugar
½ cup whipping cream
Beat egg yolks until light and fluffy.
In a small heavy saucepan combine the sugar and the water.
Cook till sugar disssolves. 3 or 4 minutes.
Add chocolate, and stir over low heat till cocolate melts.
Gradualy stir the chocolate mixture into beaten egg yolks.
Return mixture to saucepan.
Cook and stir for 2 minutes more.
Cool to lukewarm, stirring occasionally.
Beat whipping cream till soft peaks form. Fold whipped cream into the chocolate.
In a bowl beat egg whites and cream of tartar whith an electric mixer on high speed till soft peaks form. Gradually add 2 tablespoons of sugar beating until stiff.
Fold them into the mixture gently.
Spoon into individual serving bowls or glasses and refrigerate until firm.
Serve with wafers or tuiles.