Two (1 oz.) squares unsweetened chocolate
1/2 c. double strength coffee
1 tbsp. (1 env.) unflavored gelatin
1/4 c. cold water
3 eggs separated
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 baked pie shells

Melt chocolate in hot coffee. Add gelatin softened in cold water. Stir until dissolved. Add egg yolks beaten light with 1/2 cup sugar. Add salt and vanilla. Beat egg whites until stiff and add 1/2 cup sugar. Fold into chocolate mixture. Pour into baked pie shells (enough for two). Chill until firm. Serve topped with whipped cream. Garnish with mint leaves and maraschino cherry.