6 oz. semi sweet chocolate
6 eggs, separated
1 tbsp. rum or Grand Marnier
2-3 tsp. coffee
1 c. sugar

Melt chocolate in microwave or double boiler. Beat 6 egg whites with electric mixer until stiff. In second bowl beat 3 egg yolks with electric mixer until foamy. Pour egg yolks into chocolate. Add 2 to 3 teaspoons coffee, and 1 tablespoon rum or Grand Marnier. Slowly beat 1 cup sugar into egg whites. Gently fold egg whites into chocolate mixture. Refrigerate 2 hours.