8 squares (1 ounce each) semisweet chocolate
3 tablespoons confectioners' sugar
3 tablespoons hot strong coffee
3 egg yolks
1 carton (8 ounces) frozen whipped topping, thawed, divided
In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. Spoon into dishes. Top with remaining whipped topping.
Yield: 4 servings.
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