|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate||4 Ounce|
|Coffee beverage||3⁄4 Cup (12 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Egg yolks||4 , well beaten|
|Egg whites||4 , beaten to stiff, not dry, peaks|
|Ladyfingers||10 , halved (Adjust Quantity As Needed)|
|Whipped cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Combine water, sugar, and rum in a saucepan; boil 5 minutes.
Set syrup aside.
In another saucepan combine the chocolate with the coffee; cook and stir about 5 minutes.
Remove from heat and stir in the butter.
Add mixture gradually to beaten egg yolks, beating until well blended.
Fold in beaten egg whites.
Line small molds with ladyfingers which have been sprinkled with some of the rum syrup.
Pour mixture into the molds, covering chocolate filling completely with more ladyfingers.
Chill until firm, 8 hours or overnight.