12 oz. semi-sweet chocolate
4 egg yolks
1/3 c. Kahlua
2/3 c. unsalted butter (11 tbsp.)
Unsweetened cocoa
Ground almonds (walnuts)

Melt chocolate in top of double boiler over simmering water. When melted, remove from heat and cool to room temperature. Add yolks, one at a time, stirring constantly until thoroughly blended.

Mix in Kahlua and put back over simmering water for 2 to 3 minutes, stirring constantly. Pour mixture into bowl of electric mixer and beat in butter, a tablespoon at a time. Continue beating mixture until it is airy and fluffy in texture. Cover with plastic wrap and refrigerate for 4 to 5 hours or overnight.