Ingredients
1 envelope unflavored gelatine
1/4 cup sugar
3 beaten egg yolks
1 cup cold water
3 egg whites
1 cup whipping cream
1 teaspoon vanilla
3 ounces white baking bar with cocoa butter, chopped (make sure it has cocoa butter)
Preparation
In medium saucepan, combine sugar, gelatin, water, baking bar. Cook and stir over medium heat until mixture is boiling and gelatin is dissolved. Stir about 1 cup of hot mixture into egg yolks; return all to saucepan. Cook and stir until mixture bubbles. Transfer to large mixing bowl; chill about 45 minutes, stirring occasionally. Meanwhile, in chilled bowl, beat whipping cream until stiff peaks form. Chill. In large mixer bowl, beat egg whites and vanilla until stiff peaks form. Stir a small amount of beaten egg white into gelatine mixture; fold in remaining whites. Fold in whipped cream. Spoon into dessert cups; chill at least 2 hours. Makes 4 large Pyrex dessert cups.
