1. Heat coffee in small bowl in microwave oven or in small saucepan just until beginning to simmer.
2. Place chocolate and sugar in blender or processor. With machine running, pour in hot coffee in steady stream; process 1 minute, until smooth. Add liquid egg and vanilla. Whirl to combine. Scrape into bowl; refrigerate 2 hours, until mixture begins to mound. Do not clean blender or processor. Refrigerate workbowl until ready to whip cream.
3. Once chocolate has thickened, pour cream into blender or processor. Whirl to whip, 45 seconds; do not overprocess. Fold cream into chocolate. Refrigerate 1 to 2 hours. Makes 8 servings.