Melt over hot water in a pan:  One 6 ounce package of semi-sweet
chocolate and two tablespoons water.

Cool slightly.

Separate four eggs:
  Beat whites until stiff and set aside.
  Beat yolks until thick and lemon colored.

Add to egg yolks:
  chocolate
  one tsp. vanilla, rum, or brandy.

Beat it all up.

Fold in egg whites.

Spoon into cups, chill 12 hours or more.


Super Rich:


Add 1/4 cup fine sugar (confectioner’s) to melted chocolate, then 1/4 pound
sweet butter, bit by bit.  Use six eggs.

Note:  Tastes best after two days in refrigerator.

This recipe came from the Fanny Farmer cookbook and is delicious, 
but because it has raw eggs, I do not make it anymore.