1/4 c  Bourbon
1/4 c  Sugar
8 oz Semi sweet chocolate
2    Egg whites
1 c  Whipping cream.

Put sugar and bourbon in a small pan, over very low heat. Stir until
sugar is dissolved. Throw in the broken up chocolate. Let sit until
all melted, then stir carefully until smooth. Pour in a couple of
tablespoons of the cream. Stir. Cool to room temperature.

Beat the egg whites until stiff. Fold in chocolate mixture. Beat cream
until stiff, fold in chocolate mixture. Spoon into serving glasses,
top with a little grated chocolate, and chill for 3 or more hours.

Sometimes I add more bourbon. Seems to work just fine.