1 c. semi-sweet chocolate chips (6 oz.)
1/2 c. very hot freshly made coffee
Yolks from 4 lg. eggs
1 c. whipping cream, beaten stiff

In food processor or blender, process chocolate chips with hot coffee about 10 seconds until chocolate melts and mixture is smooth. Add yolks, process until well blended. Gently fold into beaten cream. Pour into dessert dishes. Refrigerate at least 2 hours until set. Makes 4 servings.