4 eggs
6 oz. semi-sweet chocolate morsels
4 tbsp. strong espresso coffee instant espresso
2 tbsp. rum light DRY
2 tbsp. sugar
2/3 c. heavy cream (save extra cream for garnish)

Put chocolate morsels and the coffee in small saucepan over very low heat until the chocolate melts. It must not simmer or stick to the pan. Separate egg whites from the yolks. Beat the yolks with sugar until thickened. Add the melted chocolate and the rum. Whip the cream and add it to the chocolate and egg yolks mixture. Whip the egg whites until they form stiff peaks. Fold into the mixture.

When the egg whites have been well folded, not beaten, into the mixture, spoon this out into suitable containers. Refrigerate overnight. Before serving, top with a dollop of whipped cream.