2 tbsp. brewed coffee
3 oz. sweet chocolate
4 egg yolks
1/4 c. sugar
4 egg whites
1 1/2 c. heavy cream

Combine coffee and chocolate in top of double boiler. Place over hot water until chocolate melts. Remove from heat, set aside, cool for 15 minutes.

Beat yolks until light in color. Add sugar, continue beating until light and fluffy. Add cooled chocolate, mix well. Beat whites until stiff, but not dry, fold them slowly and carefully into chocolate mixture. Whip cream, gently fold it into mixture. Pour into unbuttered individual dishes or into a 2-quart mold. Chill at least 4 hours. Serves 8-10.