Source: Canyon Café, Atlanta
4 ounces unsweetened chocolate
2 ounces unsalted butter
2 ounces Kahlúa liqueur
4 large eggs separated
1 cup granulated sugar, divided use
2 cups heavy cream
Melt chocolate with butter in a double boiler.
Whisk 1/2 cup of sugar with egg yolks until light and lemon in color (2-4 minutes), then whisk in Kahlúa.
Temper some of the warm, chocolate into the egg yolks then whisk the yolks into the chocolate. Hold on the side at room temperature.
In a separate container, whisk heavy cream with 1/4 cup of sugar in a large bowl until fairly stiff and hold cold.
Whisk egg whites with 1/4 of sugar until soft peaks.
Carefully mix Kahlúa base into whipped cream until smooth and one in color.
Whip some of the egg whites into the Kahlúa base then fold into the rest so it doesn't deflate.
Place in refrigerator for at least 10 minutes before serving.