FOAMY CHOCOLATE SAUCE
3 eggs, separated
⅔ cup sifted confectioners’ sugar
1½ blocks (1½ ounces) HERSHEY’S BAKING CHOCOLATE, melted and cooled
¼ teaspoon vanilla
Dash salt
(1) Beat egg yolks until thick and creamy with rotary beater; gradually beat in sugar, then add salt and vanilla, and half the melted chocolate. Beat until blended; fold in remaining chocolate with spoon. (2) Beat egg whites until stiff but not dry, and fold into mixture. Blend thoroughly. (3) Serve at once. Makes 1¾ cups.