Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 289.
Good for vanilla ice cream or gingerbread.
1/4 cup boiling water
1 tsp. granular instant coffee
3 oz. semisweet chocolate
1 oz. unsweetened chocolate
1 tsp. vegetable shortening
Over medium heat in a saucepan, stir the water and coffee granules together. Add the chocolates and shortening and stir until the chocolates have melted.
Transfer to a mixer and beat briskly until the glaze is smooth. Serve warm or at room temperature.