|Milk||1 Cup (16 tbs)|
|Unflavored gelatin envelope||1 Tablespoon|
|Semi sweet chocolate square/1/3 cup semi-sweet chocolate pieces||2|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Eggs||3 , separated|
|Whipping cream||1 Cup (16 tbs)|
Combine milk and gelatin; let stand while melting chocolate in saucepan over low heat.
Stir 1/3 cup sugar and milk mixture into chocolate.
Beat in egg yolks and salt.
Cook over medium heat, stirring constantly, until mixture thickens slightly and coats a metal spoon.
Add vanilla and cool.
In mixing bowl, beat egg whites until frothy.
Gradually beat in 1/3 cup sugar until mixture forms stiff peaks.
Fold egg whites into cooled chocolate mixture.
In large bowl, beat cream until thickened.
Fold chocolate mixture into whipped cream.
Spoon into 6 to 8 individual serving dishes or 1 large serving dish.
Chill 2 to 3 hours before serving.