Melt the chocolate and butter in a double boiler. Stir in the Vanilla Extract and set aside.

In an electric mixer, gently whisk the egg whites until slightly frothy. With the mixer running, slowly start adding the sugar one spoonful at a time until you have a glossy meringue. Continue beating while adding the egg yolks one at a time.

Add 1/3 of the egg mixture to the melted chocolate to loosen it. Using a large metal spoon or spatula, fold in the remaining egg, cutting in from the outside and folding into the centre.

Pour into a large bowl or 8 individual bowls. Refrigerate for at least 4 hours before serving.