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1. Put the butter in a small mixing bowl. Melt it in the microwave oven. Stir in the cocoa and beat until smooth. Beat in the powdered sugar until smooth and creamy.
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2. If the mixture is too thick, reheat 30 seconds in the microwave oven and beat until smooth and creamy. The mixture should be hot enough to be semi-runny. Beat in the egg yolks, one at a time.
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3. Beat the egg whites until very stiff, adding the extract after the eggs are frothy. Fold in a large spoonful of the egg white into the chocolate mixture.
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4. Blend smooth. Continue in this manner until ½ of the egg whites are folded in. Put in the remaining egg white and fold in until the mixture is well-blended.
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5. Pour into serving dishes or sherbet dishes and chill several hours or overnight. Can be garnished with shaved chocolate and mint leaves.
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TIP:
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When the egg yolks are beaten in, the mixture should be hot enough to thicken but not so hot that the egg yolks will cook into strands. This is a very rich dessert, so it should be served in small portions.
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