2 (6 oz.) pkgs. semi-sweet chocolate pieces
6 lg. eggs, separated
1/4 c. sweet liqueur (Grand Marnier, Chartreuse Mandarine or Amaretto)
2 c. heavy cream
6 tbsp. sugar
1/2 c. strong, hot, black coffee

Place chocolate pieces in food processor and chop finely. Add hot coffee. Add 2 tablespoons sugar. Gradually add egg yolks. Gradually add liqueur and continue processing until well blended. Pour into large bowl.

Beat cream until stiff, adding 2 tablespoons sugar toward end of beating. Fold into chocolate mixture. Beat egg whites until soft peaks form. Add 2 tablespoons sugar and beat until stiff. Fold into mixture.

Spoon into crystal bowl and chill. May be garnished with whipped cream and chocolate scrapings. Serves 12.