1/2 pound white chocolate
1/4 pound butter
1/2 cup cream
4 egg yolks
1/4 cup coffee liqueur
1/2 cup cream
Chop the white chocolate fine. Break up butter into small pieces. Melt the chocolate and butter over steam. Meanwhile, whip the cream. Whisk in the egg yolks one at a time. Mixture may appear curdled, but should all at once become smooth.
Fold in the whipped cream and refrigerate one hour, covered with plastic wrap. Meanwhile let egg white reach room temperature, then whip to a stiff peak stage. Fold the egg whites into the semi-set chocolate mixture.
Portion into individual cups and let set several hours in the refrigerator, or overnight.