Instructions: Melt chocolates with the butter over hot, not boiling, water, stirring to blend until smooth. Remove from heat; stir in coffee, salt, egg yolks, and brandy. Cool slightly. Beat egg whites stiff; fold into chocolate mixture slowly but thoroughly. Whip cream until it mounds softly but is not stiff.

Fold in until a marbled effect is obtained. Spoon into 8 dessert dishes, mounding high. Chill several hours. If desired, garnish with small swirls of additional whipped cream, shaved chocolate, and a sprinkle of finely chopped walnuts.

Makes 8 servings.

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