Something I picked up from Roland Mesnier a number of years back.
Nice and light for summer, fall, winter, and spring.
7 oz. Bittersweet Chocolate
8 Egg Whites (must be at room temperature so they don't cause the chocolate to seize)
3/4 cup Sugar
Melt the chocolate in a double boiler and set aside.
In a standing mixer whip the egg whites to soft peaks. Begin adding the sugar gradually while continuing to whip the egg whites to stiff peaks.
Fold the beaten egg whites into the melted chocolate, being careful to not deflate the egg whites too much.
Pipe or portion into individual dishes. Serve immediately or refrigerate up to 8 hours. A dollop of whipped cream and a shaving of chocolate for garnish won't hurt, either.