This is another one from my recipe box.  I think I found it in a magazine longer ago than I would care to admit.  I love the smooth creamy texture and it makes for an elegant dessert.  While the photo shows it with whipped topping and nuts, I prefer it without both. 

1/3 cup very hot coffee

6 ounces semisweet chocolate chips

4 egg yolks 

2 tablespoons Crème de Cacao liqueur

4 egg whites

Whipped cream (optional)

Chopped nuts (optional) 

Separate the egg yolks and whites and put aside.  Combine hot coffee and chips in a blender jar.  Cover and blend at high speed until very smooth.  Add the egg yolks and liqueur.  Cover and whirl at high speed until thick and smooth.  Beat egg whites until stiff.  Fold the chocolate mixture in to the whites.  Pour in to individual dessert dishes.  Top with whipped cream and nuts if desired.

Next Month:  Cheese ‘N Chicken Enchiladas