4 ounces semi-sweet chocolate
5 Tablespoons strong black coffee
(I use instant for this)
1/2 pint heavy cream
1/4 cup fine granulated sugar (I usually use regular table sugar)
Melt chocolate in coffee; remove from fire and cool.
Whip heavy cream, adding sugar gradually and fold into chocolate
mixture, reserving a dab to decorate later.
Pour into a 1 pint souffle dish or individual dishes and freeze 2 -3 hours.
Serve topped with the extra whipped cream flavored with a little liquor (Kahlua is great!)