1 lb. dark sweet chocolate
1 1/2 sticks (3/4 c.) butter
1 c. powdered sugar
6 egg yolks
1/4 c. rum
6 egg whites
1/4 c. creme de cacao liqueur (rum and liqueur may be replaced with 1/2 c. preferred liquid)
1 tsp. instant coffee
4 c. heavy cream, whipped stiff
1 tbsp. gelatin

Melt chocolate and butter. Combine sugar, yolks, rum, liqueur and coffee in large bowl. Blend in chocolate mixture. Fold in whipped cream. Whip egg whites to soft peaks. Add gelatin. Continue to beat until firm. Gently fold in. Turn into large container and chill several hours. Best at room temperature.