Whip your cold heavy cream until it forms soft peaks. Place the bowl in the refrigerator for now.

In a double boiler, combine the finely chopped chocolate, butter and coffee. Heat until hot but not boiling, that's too hot. Stir frequently. Heat until smooth.

Remove from the heat and allow to cool to warm, but NOT hot. Test on the inside of your wrist to see if it feels warm and not hot. Dab a tiny bit of chocolate there. You don't want to allow it to cool too much because you will have problems with the other ingredients.

Once the melted chocolate has cooled slightly, it's time to move onto the eggs.

In a bowl, add only the egg whites. Set the yolks aside. Beat the egg whites until foamy and thick. Add the sugar and continue to beat until soft peaks are forming. You don't want it too thick.

Add the yolks to the chocolate before it cools too much, gently stirring. Grab your bowl of whipped cream from the refrigerator that you set aside and stir in about 1/3 of it into the into the chocolate. Then fold in bout half of the egg whites. Alternate until you have both ingredients full incorporated into the chocolate, stirring gently.

Fill your serving dishes and refrigerate for about 4 hours.

Garnish with whipped cream, and finely chopped chocolate shavings. Berries are a nice touch too.