Categories: Desserts, Beverages 
      Yield: 8 servings 
  
      1 lb Dark sweet chocolate 
           - cut in pieces 
      3 oz Butter; cut in pieces 
    1/2 c  Sifted powdered sugar 
      3    Eggs; separated 
    1/4 c  Kahlua 
      1 t  Instant coffee powder 
      2 c  Whipping cream 
  
  In top of double boiler, melt chocolate and butter over simmering water. In 
  large bowl, combine sugar, yolks, Kahlua and coffee powder. Blend in 
  chocolate mixture.  Whip cream until stiff peaks form; fold into 
  Kahlua-chocolate mixture.  Beat egg whites until soft peaks form; fold into 
  mixture.  Spoon into dessert glasses.  Refrigerate 4 hours or overnight. 
  Top, if desired, with whipped cream, chocolate curls and mint leaves. (6 to 
  10 servings)