1.Stir chocolate and ¼ cup of the cream in small saucepan, over low heat,until smooth. Divide mixture among four ¾-cup (180ml) serving glasses; swirl chocolate to coat inside of the glasses. Refrigerate until required.
2.Stir coffee and the warm water in small bowl until coffee dissolves; cool 10 minutes. Beat remaining cream in small bowl with electric mixer until soft peaks form; fold in coffee mixture.
3.Beat egg white in small bowl with electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until sugar dissolves between additions. Fold egg white mixture and ¼ cup of the nuts into cream mixture. Divide mixture among glasses; top with remaining nuts.