1/2 c. strong coffee
1 (12 oz.) pkg. semi-sweet chocolate chips
2 egg yolks
1 thin chocolate cake to roll up or 2 baked pie crusts
1 lg. Cool Whip

Melt chocolate chips in coffee. Blend in egg yolks. Stir until smooth and cool. Fold in 1/2 of the Cool Whip and either put in baked pie shells or put on cake and roll up. Cool in refrigerator and dot remaining Cool Whip on top.

Whipped cream may also be used.