7 oz. Valrhona chocolate cut into pieces
1/4 lb. unsalted butter, softened and cut into bits
2 extra large egg yolks
3 egg whites
1/4 lb. sugar
Melt chocolate in a double boiler. Beat softened butter until light and fluffy. Add egg yolks, one at a time, scraping down the sides of the bowl as needed. Add melted chocolate and mix well.
In a separate bowl, whip egg whites and sugar to stiff peaks.
Fold one-third of the egg whites into the chocolate mixture to lighten, then in the remaining whites until smooth.
Spoon into decorative glasses or cups to chill. Serve with Chocolate- Espresso Sauce.