| 6 oz | Semi-sweet chocolate | |
| 4 | tbsp | Unsalted butter |
| 4 | Eggs, separated | |
| 1/4 | C | Powdered sugar |
| Cream of tartar | ||
| 3 | tbsp | Strong coffee |
| Liquor, if desired |
Melt chocolate, butter and coffee together [and liquor if adding]. Add thepowdered sugar to the egg yolks. Add the chocolate mixture to the egg yolks.Make sure that the mixture is NOT too hot and cooks the eggs. Allow it tocool. Whip the egg whites with a pinch of tartar until stiff peaks form. Addone quarter of the egg white mixture to the chocolate egg yolk mixture.Fold. Add the remaining egg white mixture. Refrigerate for 2 hours either ina large bowl or individual serving cups.