1/3 c. hot coffee
16 oz. pkg. chocolate chips
4 eggs, separated
2 tbsp. creme de cacao
1 c. whipped cream
Sliced, toasted almonds

Combine coffee and chocolate morsels in container of electric blender, process until smooth. Add egg yolks and creme de cacao, process 1 minute. Beat egg whites (at room temperature) until stiff peaks form. Fold in chocolate mixture. Then fold in whipped cream. Spoon into stemmed glasses or individual serving dishes. Chill until set. Top with whipped cream and almonds. Serves 6-8.