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BAKED CHOCOLATE PILLOWS
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9 oz. Bittersweet chocolate, chopped
4 Tbs. Butter
8 eggs, seperated
� cup brown sugar, sifted, not packed
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Preheat oven to 400* & grease 1 12-cup muffin pans. In a large glass bowl set over a pot of boiling water(do not let bowl touch the water-it could break), melt chocolate & butter. Place near stove to keep warm. Beat eeg whites with an electric mixer until soft peaks form. Add brown sugar. Beat until stiff peaks form. In another bowl, mix egg yolks until bright yellow & smooth; add chocolate mixture. Immediately(& gently)fold in egg whites, a third at a time. Mix batter until shiny. Fill muffin tins, � full. Bake 6-8 mins or until pillows puff up. Use the toothpick test to check centres. Once ready & cool, decorate with whipped cream, red hot & sprinkles.
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