4 oz bar of high quality dark chocolate (Ghiradelli) Use 7 of the 8 squares (use last square as a garnish)
10 oz heavy whipping cream
¼ cup extra fine granulated sugar (not powdered) or just grind regular sugar in food processor
1 large egg white
1 tsp. almond extract
Break chocolate into small pieces and set aside
In a small saucepan, heat half of the cream until it begins to boil. Turn off heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
Pour the mixtureinto a bowl set over a large bowl of ice water and add the rest of the cream and almond extract. Using a hand held electric whisk, beat the mixture to soft peaks. Remove the bowl fromg the iced water.
Separate egg white into a bowl (glass or metal)
Whisk the egg white with a handheld electric beater until stiff peaks form. Add sugar, a tablespoon at a time, and continue whisking to a soft meringue.
Carefully fold the meringue through the chocolate mixture, then spoon into chilled serving glasses.
Or refrigerate and when cold, pipe into serving cups.
Chill before serving.