Line a 9x5x3 inch loaf pan with plastic wrap; place in freezer. Melt two squares of the chocolate in top of large double boiler or a glass bowl placed over a pot of simmering water. Do not let water tough bottom of bowl. Add marshmallows, 2/3 cup of the e. Milk and coffee. Cook and stir over simmering water until smoothly combined. Cool, stirring occasionally. Grate remaining 3 squares of chocolate; set aside. Meanwhile pour remaining e. Milk into ice cube tray or 8-inch metal cake pan. Chill in freezer until ice crystals form around edges of pan, about 10 to 15 minutes. Whip in chilled mixer bowl until stiff, about 2 to 3 minutes. Fold whipped evaporated milk, grated chocolate and chopped nuts into marshmallow mixture. Pour into prepared pan, cover and freeze until firm (preferable overnight). To serve, unmold, slice and drizzle with Velvety Mocha Sauce. 12 Servings

Velvety Mocha Sauce: In small saucepan melt 2 squares semi-sweet chocolate and 2 Tb butter over low heat. Remove from heat. Blend in 1 cup icing sugar; stir in 1 1/4 cups E. Milk and 1 1/2 tsp strong coffee. Cook and stir over med. Heat until mixture comes to a full boil. Reduce heat slightly. Continue to boil and stir 5 min. Cool. Makes about 1 2/3 cups.

Per serving approx.: 311 cal., 6 g Protein, 15 g Fat, 38 g Carbohydrate