3/4 c. milk
1/2 tsp. instant coffee powders
1 (6 oz.) pkg. semi-sweet chocolate morsels
2 eggs
1/4 c. brandy
1/2 c. whipping cream, whipped
1 tsp. cocoa

Combine milk and coffee powder in a small saucepan; scald. Place chocolate morsels in electric blender. Add scalded milk mixture, and blend until smooth. Add eggs and brandy with blender running. Blend 2 minutes. Pour into demitasse cups. Cover with buttered waxed paper. Refrigerate several hours or overnight. Top with whipped cream and sift cocoa over top. Makes 6-8 servings.

NOTE: Rum or cream de cocoa may be substituted.