Serves 8 to 10.

6 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
2 c. whipping cream
7 egg whites, at room temp.
1 c. superfine sugar
2 tsp. grated orange rind
1/2 tsp. instant coffee powder
Fresh mint leaves for garnish

Place semi-sweet and unsweetened chocolate on top of double boiler over hot water until just softened (chocolate must not be hot). Whip cream until it begins to thicken. Add softened chocolate and continue whipping until stiff.

Whip egg whites until they form soft peaks, gradually add sugar and beat until stiff. Fold into chocolate mixture. Carefully fold in orange rind and coffee powder.

Spoon into individual champagne glasses or chocolate cups and chill at least 2 hours. Garnish with fresh mint leaves just before serving.