1/3 c. Dutch process or unsweetened cocoa
1 tbsp. sugar
1/4 c. evaporated skim milk
2 tbsp. strong brewed coffee
2 egg yolks
2 tbsp. unsalted butter, softened
3 egg whites
3 tbsp. sugar
1 tsp. vanilla extract

Combine cocoa, 1 tablespoon sugar, evaporated skim milk, coffee and egg yolks in a small saucepan; beat with a wire whisk until smooth. Add butter and place over medium heat. Cook, stirring constantly with wire whisk, until butter melts and mixture thickens. Remove from heat and transfer to a large mixing bowl. Cool completely.

Beat egg whites (at room temperature) in a medium mixing bowl until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Stir 1/4 of whites into chocolate mixture; fold in remaining whites gently but thoroughly. Spoon mixture evenly into 6 serving bowls. Cover and chill overnight. Yield: 6 servings (119 calories each).