Ingredients
1 envelope unflavored gelatin
2 tbsp. cold water
1/4 cup hot coffee
2 squares unsweetened chocolate
4 egg whites
1/8 tsp. salt
1/2 cup sugar
1 tsp. vanilla
1/2 cup heavy cream
1/4 cup toasted chopped pecans

Directions
Sprinkle the gelatin over the cold water in a small saucepan. Let stand for 5 minutes to soften, then stir in the hot coffee. Place over low heat, stirring constantly, until the gelatin has dissolved. Remove from heat and allow to cool. Chill until the mixture has the consistency of an unbeaten egg white.

Melt the chocolate in a small cup placed in a saucepan half filled with water and placed over very low heat.

Beat the egg whites in a small bowl until frothy with an electric mixer at high speed. Add the salt and sugar, 1 tablespoon at a time, until the egg whites form glossy peaks. Add the vanilla. Lower the speed of the electric mixer to the lowest speed available. Drizzle the syrupy gelatin mixture over the egg whites until completely mixed. Drizzle in the warm chocolate.

Pour the mixture into a 1-quart glass bowl then cover with plastic wrap. Chill until set softly, about 2 hours.

Whip cream until stiff in a small bowl. Garnish pudding with the whipped cream and sprinkle with toasted pecans. Makes 6 servings.