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Beat the egg yolks and sugar together until the mixture is thick, pale yellow ribbon (will take a few minutes). Beat in the coffee liqueur.
Set the mixing bowl over a not-quite-simmering pot of water and continue beating for 3-4 minutes.
Then place the bowl over cold water and beat for another 3-4 minutes until the mixture is cool and thick like mayonnaise.
Combine the chocolate and coffee in a microwave-safe bowl, and microwave and stir at 30-second intervals till smooth and melted.
Whisk in the butter, a little at a time until smooth and creamy.
Beat the chocolate into the egg yolks and sugar mixture. Set aside.
Beat the egg whites and salt until soft peaks form. Sprinkle in the sugar and continue beating until stiff peaks form. Stir a quarter of the egg whites into the chocolate mixture. Fold in the rest carefully till most of the egg whites are incorporated. Turn into a serving dish or dessert cups.
Refrigerate for at least 2 hours. Serve with berries and whipped cream if desired.