Ingredients:

                        8 egg yolks

                        1 Cup Sugar

                        1 Cup Water

                        8 egg whites

                        1 Cup Sugar

                        12 oz semi-sweet chocolate

                        2 Cups Heavy Cream

                        2 oz Confectioners Sugar

                        4 oz of Amaretto

Serves 25 people

1. Melt chocolate over a double boiler and reserve
2. Put sugar and water in saucepan and boil for 3 minutes
3. Pour sugar water and amaretto into egg yolks and beat over a double boiler until mixture forms ribbons
4. Add chocolate to egg mixture and blend thoroughly
5. Whisk egg whites until foamy and add sugar while whisking
6. When whites peak add chocolate mixture-folding in carefully

It is not necessary to incorporate completely

1. Whip heavy cream and add confectioners sugar-whip until firm
2. Combine with the chocolate mixture. Mix thoroughly and refrigerate

Notes:

I usually whisk the egg whites with my Kitchen Aid mixer and place in the fridge

Whip the heavy cream and place it in the fridge while I complete the rest of the recipe

I melt the chocolate in the microwave just before I need it.

It takes about 90 seconds to nuke it. Careful! I have incinerated the chocolate, yuck! What a horrible smell.

Careful when you put the water and sugar mixture into the eggs. Drip it in slowly otherwise if it is too hot, you will have scrambled eggs

I am too lazy to whisk this over a double boiler.

I have a pot of boiling water going on the stove. I take the mixing bowl and put the it in the boiling water while I whisk by hand for about a minute.. gets things hot.. and then I put it back in the Kitchen Aid Stand and let the machine do the whisking. I found this to work.

Storage: I use a tupperware to store it.  The leftovers were accidentally put in the freezer. I am not totally sure if I would prepare it and freeze / but o.k. for leftovers