• In bowl, mix powdered whites and water; let stand.

  • In large metal bowl, combine yolks, 1/4 cup sugar, coffee and butter. Place over saucepan of simmering water. Cook, stirring, until temperature reaches 160°F on instant-read thermometer, 5 minutes. Remove bowl from saucepan. Add chocolate; whisk until melted. Stir in brandy. If little pieces of cooked egg appear, strain through sieve into clean bowl.

  • Beat reconstituted powdered whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff, moist peaks form. Fold quarter of whites into chocolate mixture. Fold in remaining whites. Refrigerate, covered, until mixture just begins to mound, 1 hour. (Or pour into 1-1/2-quart serving bowl and refrigerate at least 3 hours or until firm.) Spoon into six 8-ounce serving glasses; refrigerate 2 hours, until firm. (Can be made a day ahead; refrigerate.) Garnish with whipped cream, if you wish.