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1
Place chocolate into a heat-resistant bowl over a saucepan of gently simmering water (see note).
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2
Stir until melted.
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3
Remove from heat.
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4
Stir in combined egg yolks and Kahlua.
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5
Allow to cool slightly.
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6
Whip cream in a large bowl until soft peaks form (when beater is lifted from cream, the peaks will bend slightly).
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7
Gently fold chocolate mixture through whipped cream.
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8
In a clean, dry bowl, beat egg whites until soft peaks form.
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9
Lightly fold egg whites into chocolate mixture until well combined.
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10
Spoon into 4 individual dishes or 1 large dish.
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11
Refrigerate for several hours until firm.
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12
Serve with extra cream, chocolate flakes and berries.
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13
Note: Chocolate may also be melted in the microwave on MEDIUM power.
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14
Heat in 30 second bursts, stirring after each burst, until melted.
