Spanish Chocolate - cooking recipe

Ingredients

4 Hershey milk chocolate bars (1.05 oz. each)
2 c. light cream
1/4 c. clear black coffee
whipped cream

Preparation

Melt the milk chocolate bars in the cream over low heat, stirring constantly. Stir in the coffee and beat with a rotary beater to a heavy froth.
Serve hot with a dab of whipped cream or pour over crushed ice and top with whipped cream.
Yields four (5 ounce) servings.