A classic French dessert to add to your repertoire. This one is really quite easy to make.
Melt the chocolate in a double boiler with coffee. Stir until smooth, remove from the heat and add the brandy. Cool slightly. Add the egg yolks, one at a time, mixing well after each one. Beat the egg whites until stiff and fold into the egg and chocolate mixture until the whites disappear. Pour into little covered pots or demi-tasse cups and sprinkle with grated almonds. Chill for 2 hours.