1/3 c. granulated sugar
6 tbsp. prepared espresso or strong coffee
6 oz. semi sweet chocolate
4 tbsp. light cream
3 egg whites
1 1/2 c. heavy cream, chilled

1. In heavy saucepan dissolve sugar in coffee over medium heat; set aside.

2. In top of double boiler, set over simmering water, slowly melt chocolate. Then whisk in light cream and coffee mixture, stirring until smooth. Cool.

3. Beat egg whites to soft peaks. Fold in 1/2 cup of chocolate mixture. Pour this back into chocolate mixture folding gently. Beat chilled cream to soft peaks and fold in gently. Pour into serving dishes and chill for 4 hours.