Chocolate Cream

Directions

1. 1
   In a small saucepan melt together chocolate and butter or margarine over low heat, stirring constantly.
2. 2
   Gradually stir half the hot chocolate mixture into the beaten egg yolks; return all to saucepan.
3. 3
   Cook and stir over low heat another 2 minutes or till glossy.
4. 4
   Remove from heat and let it cool to room temperature.
5. 5
   Beat egg whites until soft peaks form.
6. 6
   Gradually add sugar, beating until stiff peaks form.
7. 7
   Fold a small amount of the egg whites into the chocolate mixture to lighten.
8. 8
   Fold chocolate mixture into remaining egg whites.
9. 9
   Spoon mixture dessert glasses, using 1/4 cup mixture for each glass.
10. 10
    Cover; chill several hours (4 hours worked for me) or overnight.
11. 11
    Garnish with chopped orange peel or whipped cream, if desired.