Instructions: Combine first 4 ingredients in a heavy saucepan over medium heat, stirring constantly, until coffee dissolves.

Beat egg yolk until thick. Gradually stir about one-fourth of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 2 minutes. Remove from heat, and stir in whiskey and next 3 ingredients. Cool.

Pour into a bottle or jar; cover tightly with lid, and chill at least 8 hours. Store in refrigerator up to 2 months, if desired. Shake well, and serve in Petite Chocolate Cups. (Makes 4 1/2 cups)

For the Petite Chocolate Cups: Microwave chocolate morsels in a 1-cup glass measuring cup 1 to 1 1/2 minutes or until melted, stirring twice.

Brush a thin layer of chocolate into bottom and up sides of candy cups, forming a 1/16-inch-thick layer. Wipe top edges of cup; chill or freeze until hardened. Repeat procedure with a second layer. Peel paper cups from chocolate. (Makes 10 cups)

This recipe yields 10 pieces.

Yield: 10 pieces

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.