1    Jigger cointreau
3    Egg yolks
4 tb Milk
1/4 c  Corn syrup
2 oz Semi-sweet cholocate; cut
-in small pieces
2 oz Unsweetened chocolate; cut
-in small pieces
1 pt Whipping cream
3    Egg whites
1/2 c  Sugar

Combine in a double boiler and whip over heat until thick the egg yolks,
milk and com syrup. Add the semi-sweet and unsweetened chocolate and the
Cointreau. Stir until all lumps are dissolved. Let cool. Whip cream until
stiff; fold in chocolate and egg mixture. Beat egg whites and sugar to
meringue consistency and fold gently into chocolate mixture. Pour into
serving glasses and chill for about 1 hour before serving.