Yield:  8 servings

10 oz semisweet chocolate; chopped into 1/4 in pieces

2 1/2 oz coffee liquid

8 oz heavy cream

3 large egg yolk

1 oz dark rum

5 large egg whites

2 oz Sugar

1/2 cup heavy cream plus cocoa powder; whipped

1/2 bunch mint leaves; for garnishing

1.  Melt chocolate and coffee liquid over a double boiler, allow to cool to slightly warmer than body temperature.

2.  In a mixing bowl, whip the cream to stiff peaks, reserve in the refrigerator.   Add the egg yolks to the melted chocolate and blend well with a whisk. Now add the liquor to chocolate and blend well with the whisk.  It will look like it will not blend at first but just keep whisking.  Transfer this mixture to a large bowl.

3.  Using a mixer with the whisk attachment, make a stiff French meringue with the egg whites and sugar.   Make sure that the bowl and whisk are perfectly clean and dry.  Add the egg whites with a pinch of sugar.  Whip to a very soft peak on medium speed. Slowly begin to add in the sugar and whisk until stiff peaks form.  Do not over mix or the meringue will be too dry. (Hint:  Check by removing the whisk attachment and holding it sideways.  If the meringue forms a droopy peak to the side that looks like a bird's beak, it is done. )

4.  Add 1/3 of the meringue to the chocolate mixture and gently incorporate with a large rubber spatula or spoon.  Fold in remaining meringue in 2 batches.  Gently fold in the whipped cream be careful not to reduce the volume you have created.  Scrape down the sides of bowl and chill for at least 20 minutes.

 5. To serve:  Spoon mixture into a piping bag and pipe into decorative molds or spoon directly into serving bowls.  Top with a dollop of cream and a mint leaf.