8 oz. semi-sweet chocolate bits
5 tbsp. cold water
1 tbsp. instant coffee
5 lg. eggs
2 tbsp. light rum
1/2 c. heavy cream
2 tsp. sugar
2 tsp. ground almonds
2 tsp. coffee liqueur

In the top of a double boiler, heat chocolate bits over simmering water just until melted. Stir in cold water and instant coffee. Separate eggs, placing whites in a bowl; let them warm to room temperature.

Stir egg yolks into the melted chocolate mixture, then beat in rum and allow mixture to cool slightly. Beat egg whites with electric mixer until soft peaks form. Fold whites into chocolate mixture. Pour into six cups with lids. Refrigerate 24 hours.