1

Melt chocolate in double boiler; cool.

2

Separate eggs while cold, then let yolks and whites come to room temperature. Beat yolks until thick and lemon colored. Add Grand Marnier.

3

Combine coffee and boiling water and add to yolk mixture. Add chocolate and blend until smooth.

4

In separate bowl, blend egg whites until frothy and add 10 dashes of cream of tartar. Continue beating until whites are very stiff. Fold carefully into the chocolate mixture and pour into an 8-cup greased mold. Refrigerate 24 hours.

5

When ready to serve, unmold- if desired, and garnish with whipped cream and shaved chocolate curls.