4 (1 oz.) sq. semi-sweet chocolate
2 tbsp. water
2 tbsp. instant coffee
5 egg yolks
5 egg whites
1/4 c. sugar
1 c. whipping cream, whipped

Combine first 3 ingredients on top of double boiler. Stir until chocolate melts. Transfer to a mixing bowl. Add egg yolks, one at a time and beating well after each. Beat egg whites until soft peaks form; gradually add sugar and continue to beat. Fold white egg mixture into chocolate. Fold in chipped cream.

Spoon into fluted champagne or sherbet glasses. Chill for at least three hours. Garnish with fresh fruits and a pretty leaf (e.g. strawberries, raspberries, or even a twisted lemon or lime slice). Serves 8.