1 lb. dark sweet chocolate, cut into pieces
3 oz. butter, cut into pieces
1/2 c. sifted powdered sugar
3 egg yolks
1/4 c. Kahlua
1 tsp. instant coffee powder
2 c. whipping cream
3 egg whites

Melt chocolate and butter in top of double boiler set over simmering water. In large bowl, combine sugar, yolks, Kahlua and coffee. Blend chocolate mixture into this. In another bowl, whip cream until stiff, gently fold into chocolate mixture; blend well. Beat egg whites until soft peaks form; fold in to chocolate cream. Refrigerate overnight. Serve in goblets or bowl. Makes 10 to 12 servings.