Melt chocolate in double boiler. Whisk vigorously while gradually adding hot water to obtain a smooth paste. Whisk in liqueur or flavoring and remove from heat. Whip cream until it holds soft peaks; fold into chocolate mixture and stir only until well mixed.

In a separate bowl, beat egg whites until they are foamy and carefully fold in the chocolate mixture so that it remains fluffy. Chill and serve in individual dishes. If prepared for Valentine's Day it would look scrumptious served with some red berries.

before serving.

Ettore Ravazzolo, then Swiss chef of Viva Croisant, put this together for a Chocolate Fundraiser.