1 cup semisweet chocolate, melted
2/3 cup low-fat buttermilk biscuit mix
1/2 teaspoon vanilla extract
1/2 teaspoon vegetable oil
2 eggs
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with foil.
Combine chocolate and boiling water in two separate saucepan or deep-fryer pan. Cook over medium heat until chocolate is melted and tender. Foil two baking sheets. Set aside.
In a greased 9x13 inch baking dish, combine remaining 1/2 cup buttermilk, vanilla and oil. Cook over medium low heat until mixture boils. Add eggs and cook while stirring, until mixture thickens. Stir in chocolate mixture and repeat half way through; add milk if thin. Return chocolate mixture to pan and cook, stirring, until mixture coats the back of a metal spoon. Stir in flour until well blended. Cool To room temperature stir in chocolate mixture. Pour into prepared baking sheets, pressing parchment to avoid sticking.
Bake 30 to 45 minutes or until heated through and puffy; cool 15 seconds-soft serve. Heat remaining 2/3 cup buttermilk in large skillet over medium-high heat. Stir in vanilla and vegetable oil. Cook until very stiff; stir. Remove from skillet and drain on wire rack. Sprinkle mix and scheduled 30 seconds to set foil on baking sheet; chill until serving. Beat egg whites to soft peaks and beat eggs until stiff peaks. Filled with excess chocolate mixture, decorate cooled cookies.