Ingredients:
Melt together 1/4 cup sugar, 2 tbsp vanilla extract and 1 tbsp water over low heat on the stove. Set aside to cool briefly while prepping the rest of the ingredients.
In a mid-sized bowl, whip 2 egg whites until stiff. It's easy to separate whites from yolks by carefully breaking the egg in your hand and letting the white run through your fingers while retaining the yolk. The yolks are not needed here, but can be set aside and used for other cooking.
In a separate, larger bowl, whip 2 cups of heavy whipping cream. Set aside till other ingredients are ready to fold into this.
When everything else is ready, melt the chocolate. Best done in a double boiler. If the chocolate is melted too soon, it can re-harden before it is needed. If this happens, add a bit of water and re-melt it.
Pour the melted chocolate into the melted sugar syrup mixture and stir until smooth.
Fold the chocolate + syrup into the whipped egg whites. Then fold all into the whipped cream. Don't over mix. Chill and then serve.
Lynn Salmon <>{