Instructions: Melt chocolates together in double boiler. Set aside. Combine instant coffee with 1/4 cup cream. Stir until coffee dissolves. Combine coffee mixture with chocolates. Add Kahlua. In a chilled bowl beat 1/3 cup cream until fluffy. Fold into chocolate mixture. Serve immediately over coffee, butter pecan or vanilla ice cream. If refrigerated, may be served as a mousse or pie filling.

Yield: 1-1/4 cups.

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