|Semi sweet chocolate||2 Ounce (2 Squares)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Eggs||3 , separated|
|Milk||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
In 4-cup measure, melt chocolate (2 min.).
Blend in 1/3 cup sugar and gelatin.
Beat in egg yolks and salt.
Stir in milk.
Cook uncovered, 4 minutes or until slightly thickened, stirring occasionally.
Add vanilla and cool.
In mixing bowl, beat egg whites until foamy.
Gradually add 1/3 cup sugar and beat until stiff.
Fold beaten egg whites into cooled chocolate mixture.
In large bowl, whip cream.
Fold chocolate mixture into whipped cream.
Spoon mixture into 6 to 8 sherbet dishes, 12 Chocolate Cups or one 8 or 9-inch Chocolate Cookie Crumb Crust.Chill2 to 3 hours