For White Chocolate Cream:
Dissolve gelatin in pan in bain marie. Place chocolate in top half of double boiler; melt. Remove from heat; add dissolved gelatin. Let cool. Whip cream to soft peaks. Beat egg whites, gradually adding sugar, to stiff peaks. Fold meringue into whipped cream; fold in chocolate. Reserve at room temperature.
For Dark Chocolate Sauce:
In a small saucepan melt the butter over moderately low heat. Add the heavy cream, cocoa powder, and sugar and cook, stirring, until mixture is smooth. Cool until warm.
Spoon the chocolate sauce into six stemmed glasses. Using two large tablespoons dipped in hot water, place 1 to 2 dollops of the white chocolate mixture on top of the dark chocolate sauce.
*There is a small risk associated with using raw or lightly cooked eggs. Please use only properly refrigerated, clean, sound-shelled, AA- or A-grade eggs.
Date: June 18, 2002