5 oz. semi sweet chocolate bits
2 tbsp. water
2 tbsp. instant coffee
5 eggs, separated
1/4 c. sugar
1/2 pt. whipping cream

In a double boiler melt chocolate dissolved coffee in water and add to chocolate. Stir occasionally until smooth. Let cool.

Pour chocolate mixture into an electric mixer add egg yolks one at a time, beating continuously.

In a separate bowl, beat egg whites adding sugar gradually until stiff. Fold egg whites into chocolate mixture. Whip cream and fold into mixture. Spoon mousse into individual dishes and refrigerate at least 3 hours.