4 eggs (divided)
1⁄2 to 3⁄4 cup confectioner’s sugar
1 1⁄2 bars (3 oz each) Ghirardelli 60% (red label) chocolate
2 tbsp butter
1 tbsp water
1⁄2 tsp cream of tarter
Divide eggs. Measure confectionerʼs sugar and then sift. Place chocolate, water and butter in double boiler and melt together –donʼt overheat. Whip egg yolks; add sifted sugar a little at a time. Stir cooled chocolate mixture; add yolk mixture and whip well. Whip egg whites until extremely stiff. Fold in chocolate mixture with a wooden spoon until evenly distributed; pour into a cold stainless steel bowl. Cover with foil. Cool in refrigerator for +/- 3 hours.