Instructions: In a measuring cup, dissolve coffee in boiling water; set aside.

In a heavy gauge saucepan, combine cream and sugar. Bring just to a boil, stirring constantly, over medium heat. Add butter, chocolate morsels and coffee; stir until smooth. Remove from heat.

In a small bowl, beat egg yolks. Gradually stir in 2 tablespoons of the chocolate mixture; mix well. Return to chocolate mixture in saucepan.

Cook over low heat, stirring constantly, for 3 minutes; remove from heat. Stir in walnuts.

Serve warm over ice cream. Cover and store in refrigerator.

Reheating Sauce:
Reheat sauce in top of a double boiler over hot (not boiling) water before using or microwave on high about 1 minute for each 1 cup of sauce.

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