1.Place chocolate in a heat-resistant bowl set over a saucepan of gently simmering water (do not let base of bowl touch water). Stir for 2-3 minutes or until melted. Remove from heat.
2.Blend in combined egg yolks and Kahlua. Cool slightly.
3.In a large bowl, whip cream until soft peaks form. Gently fold cream through chocolate mixture
4.In a clean, dry bowl, beat egg whites until soft peaks form.
5.Lightly fold egg whites into chocolate mixture until well combined. Spoon into six individual or one large serving dish. Cover and chill overnight until firm. Serve with extra cream and grated chocolate.
Chocolate may also be melted in the microwave oven on medium power (50%) in 30 second bursts, stirring between, until melted. Soft peaks have formed when you lift the beaters from the foam, and the peaks bend slightly.Note