|Dark sweet cooking chocolate||8 Ounce|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Eggs||4 , separated|
|Unflavored gelatin||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Whipped cream||6 Tablespoon|
1. In a saucepan melt the chocolate with the butter and milk over low heat. Remove from the heat. Cool briefly and stir in the beaten egg yolks. Cook very slowly, stirring, one minute.
2. Soften the gelatin in the cold water and add to the hot mixture. Fold in stiffly beaten egg whites and chill. Serve with whipped cream.