3 sq. unsweetened chocolate
1/3 c. water
3/4 c. sugar
1/8 c. salt
3 egg yolks
1 tbsp. instant coffee
1 tsp. vanilla extract
2 c. heavy cream, whipped

Turn refrigerator control coldest setting. Put chocolate and water into saucepan. Bring to boil over low heat, stirring vigorously until blended. Add sugar and salt, simmer 3 minutes, stirring. Gradually stir into well beaten egg yolks. Add coffee and cool. Fold in vanilla and cream. Freeze until firm in refrigerator trays. Serves 8.