1. Melt 6 ounces of semisweet chocolate in the 4 T coffee
2. Beat together in a bowl, 4 egg yolks and 1/4 c liqueur. Gradually add 3/4 c sugar and continue beating until it is thick and pale yellow.
3. Set the bowl over a saucepan of barely simmering water and continue beating 4-5 minutes, until foamy and warm.
4. Remove from heat and beat over a bowl of cold water until it is cool and thicker.
5. When the chocolate has melted smoothly blend the butter in and fold into the eggyolk mixture.
6. Beat the egg whites to soft peaks, then stiff, shining peaks with 2 T sugar
7. Stir a quarter of the whites into the yolks and chocolate, then delicately fold in the rest.
8. Put into individual cups. Cover and chill. Serve with lightly whipped cream.

Serves 6-8