Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | PATTI - VDRJ67A----- |
| 1 tablespoon | Instant coffee |
| 1 tablespoon | Water -- boiling |
| ½ cup | Whipping cream |
| ½ cup | Sugar |
| ½ cup | Butter |
| 6 ounces | Semi-sweet chocolate pieces |
| 2 \N | Egg yolks |
| ¾ cup | Walnuts -- chopped |
In measuring cup, dissolve coffee in boiling water; set aside. In heavy saucepan, combine cream and sugar. Bring just to boil, stir constantly, over medium heat. Add butter, chocolate pieces and coffee; stir until smooth. Remove from heat. In small bowl, beat egg yolks. Gradually stir in 2 tbls chocolate mix; mix well. Return to chocolate mix in pan. cook over low heat, stirring constantly, for 3 minutes; remove from heat. Stir in walnuts. Serve warm over ice cream. Cover and store in refrigerator. Makes 2-¼ cup sauce. To reheat, microwave on HIGH for 1 minute for each 1 cup of sauce.
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