6 oz (170 g) milk chocolate, chopped

2 tablespoons (30 ml) butter

3/4 cup (180 ml) 35% cream

2 eggs, separated

3 tablespoons (45 ml) sugar

In a bowl, over a double boiler or in the microwave oven, melt the chocolate with the butter and 30 ml (2 tablespoons) of cream. Let cool.

In another bowl, beat the egg whites and sugar with an electric mixer until stiff peaks form. Set aside.

In another bowl, whip the remaining cream until semi-firm peaks form.

Add the egg yolks to the cooled chocolate mixture and combine with a whisk. With a spatula, gently fold in the egg whites. Fold in the whipped cream, the same way, until smooth.

Spoon into four to six dessert cups or glasses. Cover and refrigerate for 2 hours. Serve with fruit or whipped cream and cookies.

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