8 oz. semi-sweet chocolate
1/4 c. strong coffee
3 oz. soft unsalted butter
3 egg yolks
3 egg whites
1/4 tsp. salt
1/4 c. sugar
1 c. whipping cream
1/4 c. sugar

Break chocolate into 2 quart saucepan. Add strong coffee. Cover the pan and set into large pan of simmering water. At once remove from heat, set aside. In 5 minutes or so when chocolate is melted and smooth, beat butter and egg yolks.

In a clean dry bowl, beat egg whites until foaming; beat in salt and continue beating until egg whites form soft peaks. Continue beating and add sugar, beat until egg whites are stiff. Set aside.

Beat whipping cream until stiff and add sugar. Fold egg whites into chocolate, whip cream into chocolate and fold, do not stir or whip. When thoroughly mixed turn into individual dishes to refrigerate in serving bowl for several hours. Serves 6-8 people or about 5 cups.