In a double boiler place Bittersweet Dark Chocolate and Unsalted Butter.
When chocolate is melted, stir in Instant Espresso Powder. Set aside to come to room temperature.
Stand Mixer
In stand mixer beat Egg Whites, Sugar and Salt until stiff peaks are formed then set aside in refrigerator.
Whipped Cream
Clean and chill mixing bowl then whip Heavy Cream, Powdered Sugar, Vanilla Extract and Kahlua Cordial until soft peaks are formed.
Combine
Fold whipped egg whites into melted chocolate. When blended add whipped cream and gently blend to incorporate.
Place in individual serving pieces or leave in large bowl for a larger crowd or other uses and refrigerate at least 4 hours or until thoroughly chilled and set.