6 ea Semisweet choc. (1 oz),
Chopped coarsely
2 T Powdered egg white
1/4 c + 2 T water
2 T Sugar
1 1/2 c Whipping cream, whipped

1. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until chocolate melts. Remove from heat, and set aside.
   
2. Beat powdered egg white and water in a large bowl at high speed with
   an electric mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form.
   
3. Stir one-fourth of whipped cream into melted chocolate; stir into egg
   white mixture. Fold in remaining whipped cream. Cover and refrigerate at least 2 hours.