Stir instant coffee powder into boiling water in small heavy saucepan until completely dissolved. Add chocolate; place over low heat, stirring, just until chocolate is melted. Remove from heat. Whisk egg yolks into chocolate mixture, one at a time, beating well after each addition. Stir in brandy. Beat egg whites in medium-size bowl until foamy; gradually beat in sugar, a tablespoon at a time, until meringue forms soft peaks Fold in chocolate mixture until no streaks of white remain. Spoon into 8 parfait glasses. Refrigerate at least 1 hour. Garnish with a whipped cream rosette Add a candied rosebud and mint leaf, if you wish. dess 32