Dissolve the chocolate in a very little milk, stir into the boiling water and boil three minutes. When nearly cold beat up with this the yolks of all the eggs and the whites of three. Stir this mixture into the milk, season and pour into shells of good paste. When the custard is "set", but not more than half done, spread over it the whites whipped to a froth, with two tablespoonfuls of sugar. You may bake these custards without paste, in a pudding dish or cups set in boiling water.