Melt chocolate with water on top of double-boiler then beat until smooth.
Add rind and cool to room temperature. Beat the egg yolks and add a little
at a time to the chocolate mixture, mixing well after each addition. Beat
egg whites until firm peaks form. Add a large dollop of the egg whites to
the chocolate mixture and beat well. Add the nuts and beat well again. Fold
in the remaining egg whites then spoon into dessert glasses or a large
bowl. Refrigerate for at least 1 hour then serve with whipped cream
sprinkled with the grated chocolate.
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Per serving: 281 Calories; 18 g Fat (53% calories from fat); 7 g Protein;
29 g Carbohydrate; 151 mg Cholesterol; 50 mg Sodium
