Instructions: Melt chocolate with coffee in top of double boiler over hot, not boiling, water. Remove from heat; beat in the liqueur until mixture is smooth. Beat egg white with cream of tartar until stiff, but not dry. Beat 2 or 3 tablespoons of beaten egg white into chocolate mixture to loosen it up.

Fold in remaining egg white gently and thoroughly, until no streaks of white remain. Refrigerate two hours or more.

Makes 6 serv- ings, 158

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