Spanish Coffee
2 C. (1 pint) light cream
4 Hershey's milk chocolate bars (1.55-oz. ea.), broken into
pieces
Whipped cream
1/4 C. brewed coffee OR 1/2 t. powdered instant coffee
dissolved in 1/4 C. boiling water
In medium saucepan, combine light cream and chocolate bar
pieces. Cook over low heat, stirring constantly, until
chocolate is melted and mixture is
smooth. Stir in coffee. Beat with rotary beater or wire
whisk until foamy.
Serve hot with a dollop of whipped cream or cool chocolate
mixture and serve over crushed ice.
Makes (6) 5-oz. servings.
