Yield: 8 cups
12 oz. Bittersweet Chocolate
4 oz. Unsalted Butter
5 oz. Egg Whites
2 oz. Sugar
3 1/2 c. Heavy Cream
In a double boiler combine chocolate and butter, stirring until melted.
Whip cream and sugar until light and fluffy; set aside.
Beat egg whites at high speed until soft peaks form. Using a wire whisk combine egg whites with the melted chocolate and then with the whipped cream.
Cover and refrigerate overnight.