• 1 1/2 pounds semisweet or bittersweet dark chocolate

• 1/2 cup liquor ( what ever is your favourite, cointreu, baileys, kahula, whiskey, Cream de caco )

• 4 egg yolks

• 1 cup heavy cream

• 1/4 cup sugar

• 8 egg whites

• Pinch of salt

Melt the chocolate in the top of a double boiler over low heat, or in the microwave on low power. Stir in the liquor. Cool to room temperature. Beat in the egg yolks, one at a time.

Whip the cream until thick, gradually adding the sugar until stiff peaks form.

Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream.

Fold this mixture into the chocolate mixture. Pour into 6 individual serving glasses or moulds and refrigerate for 2 hours before serving.