1.5 lbs	semisweet choc. chips
.5 cups	brewed espresso
.5 c.	amaretto liquer
4	egg yolks
1 c.	heavy cream
.25 c	sugar
8	egg whites
	pinch salt
1 c.	lightly toasted sliced almonds (why ruin it with nuts? --j)

Melt chips over low heat, stirring constantly. Stir in espresso, and then liquer. Let cool to room temp.

Add yolks 1 at a time.

Whip cream; then beat in sugar until stiff. Beat whites with salt in another bowl 'til stiff; fold egg whites into cream.

Stir 1/3 of cream mix into chocolate; scrape rest over chocolate and fold together gently. Add almonds. Refrigerate for 2 hours.

I tend to also buy two oreo pie crusts and put the liquid from in that to set up; there's usually just a tad left over that can go in a bowl or something.

Editor's note: This recipe is from Jeremy. I first enjoyed it at Donna's lake house in Deep Creek where it was an outstanding success.