My sister-in-law Perry introduced us to this delectable dessert at my son's upsherin. Though it is relatively simple to make, it always leaves us wanting more!
6 Tbsp margarine
12 oz baking chocolate
10 Tbsp sugar
½ Tbsp vanilla sugar
2 (3½ oz) Rosemarie chocolate
Combine yolks with 6 T sugar and vanilla sugar.
In small saucepan melt margarine and sugar.
In separate bowl, beat egg whites with 4 T sugar.
Pour mixture into greased cupcake tin.
Put square of chocolate into each unit.
Freeze for one hour.
Bake on 350F for 20-25 minutes.
Serve with ice cream and fudge.
You can make this in advance and freeze it. Pop it out of the cupcake tin and reheat.