2 pkgs. German sweet chocolate
6 tbsp. water
4 beaten egg yolks
2 tbsp. confectioners' sugar
2 1/4 pt. whipping cream
1 tsp. instant coffee
1 tsp. vanilla

In double boiler, break up chocolate and add water and coffee. Melt over low heat until dissolved. Remove from heat, cool slightly. Add egg yolks slowly. Return to heat and stir for a couple of minutes. Remove and let cool. Add vanilla. Whip the whipping cream, adding confectioners' sugar. Fold into cooled mixture. Pour into serving dishes or dish. Chill in refrigerator. This also can be used as a frosting or filling on a cake or pound cake.