1/2 cup soft butter
3/4 cup sugar
1 square melted unsweetened chocolate
2 tsp. instant coffee
2 eggs

In a small bowl, beat the butter until creamy. Gradually add sugar. Beat until light. Blend in melted chocolate and coffee. Add one egg. Beat five minutes. Repeat with other egg. Refrigerate covered. To serve: Place in champagne glasses and garnish with whipped cream and chocolate curls.