6 sq. semisweet chocolate
3 tbsp. water
2 tbsp. instant coffee, optional
5 egg whites (room temperature best)
5 egg yolks
1/4 c. granulated sugar
1 tbsp. brandy (optional)

In a double boiler, over hot but not boiling water, melt chocolate, water, and coffee, stirring occasionally. Cool slightly.

Meanwhile, in a large bowl, beat egg whites until frothy, then gradually beat in sugar, a little at a time; beat until stiff peaks form. Into chocolate mixture blend egg yolks, one at a time, then add brandy. Then gently fold this into the egg whites.

Spoon into sherbet glasses; refrigerate at least 4 hours. Makes 6 servings.