4ozchocolate, broken up(I used Ghiradelli 72% cacao)
¼cuphalf & half,close to room temperature
1Tablespooninstant coffee granules
Place chocolate in microwave safe bowl or measuring cup and heat in 30-second increments, stirring in-between, until chocolate is melted & smooth. It should take about 1-½ minutes.
Slowly pour in half & half, stirring as you go so that it does not solidify the chocolate. Set aside.
In electric mixer, combine egg yolks with 2 tablespoons sugar and beat for 2-3 minutes until pale and thick. Fold into chocolate-cream mixture. Stir in coffee and salt.
Clean mixing bowl & beater. Beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat on low speed until stiff peaks form, about 1-2 minutes. Fold into chocolate mixture.
Divide between 2 glasses & place in refrigerator for about 2 hours to firm up.
To serve, garnish with whipped cream and top with your favorite berry or opt for chopped pistachios and grated chocolate.