| 1 | Melt butter; stir in cocoa until smooth; cool. |
| 2 | Whip cream in chilled steel or glass bowl until stiff; set aside. |
| 3 | In a large bowl, beat egg yolks with ?c 10x sugar until light and fluffy. |
| 4 | Mix in cognac and coffee. |
| 5 | Set aside. |
| 6 | Beat the egg whites until foamy. |
| 7 | Gradually add remaining 10x sugar and beat until stiff peaks form. |
| 8 | Gently fold cocoa mixture (#1) into egg yolk mix (#3). |
| 9 | *gently* fold in egg whites (#4). |
| 10 | *gently* fold in whipped cream (#2). |
| 11 | Spoon into serving bowl. |
| 12 | Cover and chill overnight. |
| 13 | Remove from "fridge" about 30 minutes before serving. |
