Instructions: Grease an 8 x 12 or 9 x 13-inch dish. Sprinkle the bottom with 1/2 of the grated chocolate. Dissolve gelatin in cold water. Set aside. Beat egg yolks until thick; add milk. Cook over double boiler pan until mixture coats a spoon. (If overcooked, it will curdle.) Add gelatin and stir until dissolved. Thoroughly cool. Add vanilla and salt. Beat egg whites until frothy; gradually beat in 2 tablespoons sugar. Beat until stiff. Fold into cooled custard. Fold whipped cream into mixture and pour into dish.

Sprinkle remaining chocolate over top. Cover and refrigerate.

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