Yield: 7 Cups
| Measure | Ingredient |
|---|---|
| 14 eaches | Semisweet choc sqs (1 oz ea) |
| 4 eaches | Unsweetened choc (1 oz ea) |
| \N \N | Above chopped coarsly |
| ½ cup | Water |
| ¼ cup | Instant coffee granules |
| 2 tablespoons | Cocoa |
| 3 tablespoons | + 1 t powdered egg white |
| ½ cup | + 2 T water |
| 2 tablespoons | Sugar |
| ¾ cup | Whipping cream, whipped |
Place first 5 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until chocolate melts. Remove chocolate mixture from heat, and set aside.
Beat powdered egg white and water in a large bowl at high speed with an electric mixer until soft peaks form. Gradually add sugar, and beat until stiff peaks form. Fold one-fourth of egg white mixture into chocolate mixture; fold in whipped cream and remaining egg white mixture. Chill