1 package semisweet chocolate pieces, melted
2 egg whites
1 1/4 cup heavy cream
2 egg yolks
1 teaspoon rum
1/2 square unsweetened chocolate
Fill with the recipe below one 9-inch meringue shell – see the recipe for Angel Mocha Pie.
Chocolate Cream Filling:
Remove melted chocolate. Beat in egg, egg yolks, one at a time. Add rum. Beat egg whites until they peak when the beater is raised. Whip 1 cup cream; fold into the chocolate mixture.
Spoon lightly into the meringue shell. Chill about 24 hours, more if possible. Top with about 1/4 cup cream, whipped; a whole cup is better.
Shave on bitter chocolate.