- 3 egg whites
- 3 TB sugar
- 2 TB chocolate powder
- 1 cup heavy cream
Beat egg whites on medium with an electric mixer until peaks just begin to form. Add sugar a little at a time, continue beating. Turn to high until stiff peaks form. Sift chocolate over meringue and fold in a little at a time. Put aside.
Beat heavy cream on high, until peaks just begin to form.
Fold meringue into heavy cream until thouroughly mixed.
Freeze for atleast 4 hours.
Note: This version comes out at 234 calories per serving (1 cup).