2 tbsp. brandy
2 tbsp. strong coffee
10 oz. bitter sweet chocolate pieces
8 eggs, separated
Whip cream & almonds

Combine brandy, coffee and chocolate in double boiler. Melt together over low heat. Beat egg yolk well and stir hot chocolate mixture into eggs, beating well. Set aside to cool. Beat egg whites until stiff and fold into cooled serving dishes and refrigerate at least 4 hours.