(makes approximately 1 ½ cups)
2 ounces semisweet chocolate
1 teaspoon butter
½ cup heavy cream
1 egg white
2 teaspoons sugar
Place the chocolate and butter in a small bowl and microwave on low power for 3 minutes, stirring every minute. Set aside.
Whip the cream until it holds peaks that are not too stiff (but past soft) about 1 minute.
In a stainless steel bowl, whip the egg white until it holds soft peaks. Continue whipping and add gradually add the sugar, whipping until the mixture holds stiff peaks.
Add half of the whipped cream to the chocolate and fold to combine. Add the chocolate mixture and the remaining whipped cream to the egg white and fold to combine.