1 (8 oz.) pkg. semi-sweet chocolate pieces
1/3 c. hot, brewed coffee
4 egg yolks
4 egg whites
1 1/2 tbsp. raspberry flavoring (or any fruit flavoring)
1 tsp. brandy flavoring (or to taste)
3 tbsp. sugar

Combine chocolate pieces and coffee in blender. Cover and whip until thoroughly mixed and smooth. Add egg yolks, raspberry and brandy flavorings. Cover and whip until smooth.

In a medium sized bowl, whip eggs until foamy and double in size. Gradually add sugar, beating until well mixed. Fold in chocolate mixture until no white streaks remain. Chill at least 2 hours before serving. Can be stored overnight.