1 LB. SEMI SWEET CHOCOLATE 1 CUP DOUBLE STRENGTH COFFEE 3 TBSP CREME DE CACAO 2 TSP INSTANT COFFEE 2 CUPS HEAVY CREAM 1 CUP SUGAR
BREAK CHOCOLATE IN SMALL PIECES AND MELT IN SMALL SAUCEPAN WITH COFFEE. COOL, THEN STIR IN CREME DE CACAO AND DRY COFFEE. WHIP CREAM, ADD SUGAR AND CONTINUE TO BEAT UNTIL MIXTURE HOLDS ITS SHAPE. FOLD IN CHOCOLATE AND TURN INTO 1 1/2 QT MOLD OR SOUFFLE DISH. COVER SECURELY WITH ALUMUNUM FOIL AND FREEZE.
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