CHOCOLATE CREAM (French) (1)

Use the whites of 3 eggs to 2 large bars of chocolate; vanilla to taste

Break the chocolate in pieces, and melt it in a little enamelled saucepan with very little water; stir it quite smooth, and flavour with vanilla essence. Set the chocolate aside until quite cold, when it should be a smooth paste, and not too firm. Beat the whites of the eggs to a very stiff froth, and mix the chocolate with it, stirring both well together until the chocolate is well mixed with the froth. It the cream is not found sweet enough, add a little castor sugar. Serve in a glass dish. This is easily made, and very dainty.