2 bars (3 oz. each) Lindt or other Swiss chocolate
2 tbsp. butter, unsalted
2 eggs, separated
1/4 c. sugar
2 tbsp. dark rum
1 tsp. strong coffee
1 c. whipped cream

In a double boiler, over low heat, melt chocolate and butter. Beat egg whites until stiff. Set aside.

Beat egg yolks with sugar until pale yellow. Add rum and coffee. Fold in chocolate mixture. Then fold in egg whites and whipped cream just to blend lightly. Serve in bowl or individual dishes. Refrigerate at least 2 hours before serving.