1 c. sugar
3/4 c. unsweetened cocoa powder
1 tsp. instant coffee
1 c. whipping cream
1/4 c. (1/2 stick) butter

Combine sugar, cocoa and instant coffee in medium saucepan. Add 1/2 cup whipping cream and blend to a smooth paste. Add remaining cream, blending well. Cook over medium heat, stirring constantly until sugar is completely dissolved. Add butter and cook until thick, about 5 to 8 minutes. Can be refrigerated and reheated.