1 1/3 c. (330 ml) semi-sweet chocolate
1/3 c. (80 ml) black coffee
1 tbsp. (15 ml) butter
2 tbsp. (30 ml) Triple Sec Liquor
4 eggs
1 1/4 c. (310 ml) whipping cream

Melt the chocolate in a double boiler. Add the coffee. Remove from the heat, stir in the butter and Triple Sec Liquor. Separate the eggs. Add the yolks, one at a time, blending them into warm chocolate. Whip the egg whites until stiff and then fold into the chocolate mixture. Pour into dessert glasses. Whip the cream and pipe on top of each serving. 4 servings.