1 cup dark chocolate, melted
2 tbsp instant coffee
3 eggs, separated
1/4 cup sugar
1 cup heavy cream, whipped
Dissolve instant coffee in 1 tbsp boiling water and combine with melted chocolate.
Fold egg yolks and sugar into the chocolate mixture after whisking until pale.
When firm peaks form, beat the egg whites and incorporate them into the whipped cream mixture.
If serving, refrigerate for two to three hours.