1 (6 oz.) pkg. semi-sweet chocolate chips
2 tsp. instant coffee
1/2 c. sugar
2 tbsp. water
1/2 tsp. vanilla
3 egg yolks
3 egg whites
1/4 c. sugar and 2 tbsp. water in medium saucepan

Stir constantly, over low heat, until chocolate is melted and sugar is dissolved; remove from heat. Beat with wooden spoon until smooth; cool slightly. Add vanilla; beat in an egg yolk at a time, beating well after each addition. Beat egg whites in mixing bowl until soft peaks form; add remaining 1/4 cup sugar, 1 tablespoon at a tie, beating well after each addition. Beat until stiff peaks form. Gently fold chocolate mixture into egg white mixture until well combined; spoon into sherbet dishes. Refrigerate for 1 hour until well chilled. Garnish with whipped cream. Yields 6 servings.