| 1 | In measuring cup, dissolve coffee in boiling water; set aside. |
| 2 | In heavy saucepan, combine cream and sugar. |
| 3 | Bring just to boil, stir constantly, over medium heat. |
| 4 | Add butter, chocolate pieces and coffee; stir until smooth. |
| 5 | Remove from heat. |
| 6 | In small bowl, beat egg yolks. |
| 7 | Gradually stir in 2 tbls chocolate mix; mix well. |
| 8 | Return to chocolate mix in pan. |
| 9 | Cook over low heat, stirring constantly, for 3 minutes; remove from heat. |
| 10 | Stir in walnuts. |
| 11 | Serve warm over ice cream. |
| 12 | Cover and store in refrigerator. |
| 13 | Makes 2-?cup sauce. |
| 14 | To reheat, microwave on high for 1 minute for each 1 cup of sauce |
