|Semi sweet chocolate||1 Pound|
|Heavy cream||1 Cup (16 tbs)|
Melt the chocolate in the top of a double boiler over hot water.
Remove from heat and beat in the egg yolks,one at a time, beating vigorously after each addition.
Gradually add the cream, stirring constantly.
Blend in the Cointreau; set aside.
Beat the egg whites until stiff, not dry, peaks are formed.
Spread over chocolate mixture and fold together until blended.
Turn into a shallow crystal serving bowl.
Chill thoroughly, at least 4 hours.