1/2 lb. semi-sweet chocolate bits
5 tbsp. milk
1 tbsp. instant coffee
2 tbsp. light rum or coffee liqueur
5 eggs, separated
1/2 pt. whipping cream
2 tbsp. ground almonds

Over a low heat, melt chocolate bits with milk and instant coffee. When smooth, place in a bowl and beat egg yolks into mixture. Beat in rum or coffee liqueur. Beat egg whites until stiff and fold into mixture. Pour into individual serving dishes, cover tightly and refrigerate 24 hours. If desired, top each with whipped cream and 2 tablespoons of ground almonds.