Instructions: Directions - filling, sprinkle gelatine over 1/2 c cold water in measuring cup; let soften about 5 minutes. Separate eggs, placing two whites (refrigerate remaining whites) in small bowl of eletric mixer, yolks in top of double boiler. Let egg whites warm to room temp. Beat egg yolks slightly with wooden spoon stir in gelatine mixture,choco and 2 t sugar, cook over hot,not boiling, water, stirring, until chocolate is melted and gelatin is dissolved(10 min). Remove from heat. Stir in coffee-flavored liqueur. Turn chocolate mixture into a medium large bowl; place in large bowl of ice water . Stir occasionally until cool + consistency of unbeaten egg white(15 min) toast almonds, cool. In chilled bowl, whip cream until stiff,refrig. Beat egg white (soft peaks) gradually beat in remaining 2 t sugar, beating until stiff peaks.

With wire whisk, fold egg whites and 1 1/2 c shipped cream into choco mix. Turn into pie shell. Chill at least 3 hrs.(Overnight) chop almonds. Garnish with nuts, whipped cream.

Makes 10-12 servings.

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