2 squares (2 ounces) unsweetened chocolate
½ cup boiling water
1 envelope unflavored gelatin
¼ cup cold water
3 beaten egg yolks
¾ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
3 egg whites stiffly beaten
Melt chocolate in boiling water. Soften gelatin in cold water and add to chocolate mixture; stir until gelatin is dissolved. Beat egg yolks, add ½ cup sugar and beat until light and fluffy. Combine with chocolate mixture; add salt and vanilla. Cool. Add remaining ¼ cup sugar to stiffly beaten egg whites and fold into chocolate mixture until thoroughly blended. Chill in bowl. Spoon into sherbet glasses. Garnish with whipped cream. Yield: 8 to 10 servings.