1/2 c. heavy cream
1 tbsp. instant coffee
8 tbsp. butter
12 oz. semi-sweet chocolate bits

Line an 8 x 8 inch pan with foil. Mix cream and coffee in a heavy saucepan. Bring to a boil over moderate heat. Lower heat, add butter, stir until blended. Remove from heat and add chocolate bits. Continue to stir until chocolate is completely melted.

Pour into 8 x 8 inch pan. Place in freezer 20-30 minutes until very firm. Invert, remove foil. Cut into small squares. and dust with confectioners sugar or cocoa. Can be kept wrapped in foil in the freezer.