1-1/2 cups water
6 envelopes unflavored gelatin
2 quarts prepared eggnog
6 egg whites (at room temperature)
1/2 cup sugar
1/2 teaspoon ground nutmeg
Chocolate sauce (recipe below)

Put water in a medium saucepan then sprinkle gelatin over water to soften. Stir over hot water or low heat until thoroughly dissolved. Place eggnog in a large bowl and gradually stir in dissolved gelatin. Chill until thickened. Whip eggnog gelatin until light and fluffy.

Beat egg whites in a medium bowl until stiff. Gradually beat in sugar and nutmeg. Fold into eggnog gelatin. Pour into a serving dish or individual parfait glasses and chill until set.

Serve with the chocolate sauce.

Chocolate Sauce

2 ounces (2 squares) unsweetened chocolate
3/4 cup milk
1/4 teaspoon salt
1-1/2 cups sugar
3 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract

Melt chocolate with the milk in a medium saucepan over a low heat, stirring constantly.

Beat until smooth. Add salt, sugar, and corn syrup. Cook for about 2 to 3 minutes, stirring occasionally. Add butter and vanilla.

Serve warm or cold.

Makes 2 cups

Abbreviations:

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