Directions
In large bowl, with an electric mixer at medium-high speed, whip the cream to form light peaks. Set aside in the refrigerator. Melt the chocolate chips in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Meanwhile, whip the eggs with the sguar at medium-high speed for about 10 minutes, until very fluffy and thick. Stir the coffee into the melted chocolate chips. The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, and then fold in the whipped cream. Pour or spoon the mixture into cups or bowls.

Chill until firm, about 2 hours.