CHOCOLATE MERINGUE PUFFS

Preheat oven to200* F. Line baking sheets with foil. Finely chop baking Chocolate Square, in a blender, and set aside.

In a small bowl combine confectioners sugar and cocoa with a wire whisk. In a medium bowl beat egg whites and cream of tartar with an electric mixer at medium speed until mixture forms stiff peaks and turns glossy. Gently fold in cocoa mixture and chopped baking chocolate with a rubber spatula. Fold ingredients into egg whites until mixture is uniformly brown with NO STREAKS.

Fill a pastry bag fitted with a large star tip with the meringue. Pipe meringue in decorative shapes into foil-lined baking sheets. Allow meringues to dry at room temp for about 45 minutes or until not sticky. (Don't try making these on a humid or rainy day!. Bake for 1 hour. When cool, remove from foil with a metal spatula