| UNSWEETENED CHOCOLATE | 4 oz.. |
| SEMI-SWEET CHOCOLATE | 38 oz. |
| BUTTER | 8 oz. |
| YOLKS | 8 oz. |
| SUGAR | 8 oz. |
| WHITES | 12 oz. |
| SUGAR | 12 oz. |
| HEAVY CREAM | 2# |
| VANILLA EXTRACT | .5 oz. |
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METHOD: 1) Melt chocolates over simmering water bath. Add butter and stir till melted. Keep warm around 100F. 2) Combine yolks and sugar and heat over a water bath stirring till 110F. Then whip on a mixer until light and thick. (ribbon stage) 3) Prepare a Swiss Meringue, by combining whites and sugar in a Hobart bowl, heat over a water bath till a 110F degrees. Then whip until firm peaks are reached. 4) Whip the heavy cream and vanilla extract to soft peaks and reserve in the refrigerator. 5) Quickly and carefully fold-in the yolk mixture into the melted chocolate, then the Swiss Meringue, and then the whipped cream. **Variation** Add 4 oz. of Grand Marnier or liquor. |
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