12 oz. chocolate chips, semi-sweet
2 tbsp. instant coffee, dissolved in 1 tbsp. hot water
3 tbsp. Kahlua or other coffee-flavored liqueur
5 eggs, separated, room temperature
1/4 tsp. cream of tartar
1/4 c. sugar
1 pt. whipping cream (2 c.) whipped

In top of double boiler, combine chocolate, dissolved instant coffee and liqueur. Place over simmering water and stir until chocolate boiler from bottom and place on towel-lined work surface. Stir until chocolate is completely melted. Whisk in egg yolks, one at a time. Turn mixture into large bowl. Cool to room temperature, stirring occasionally. Do not allow mixture to set.

In large mixer bowl, beat egg whites and cream of tartar to soft peak stage. Gradually add sugar, 2 tablespoons at a time. Continue beating until whites are glossy and firm; set aside. Stir 1/3 of whipping cream into chocolate mixture to lighten. Gently fold in remaining whipped cream, then egg white mixture.

Spoon into 2 quart glass bowl or 8-10 stemmed glasses. Cover and refrigerate at least 2 hours. Garnish with addition whipped cream and grated chocolate, if desired. Makes 8-10 servings.