In a small bowl, dissolve the coffee in 2 teaspoons of water. In a small heavy saucepan, melt the chocolate with the coffee over very low heat, stirring until smooth. Remove from the heat and let cool to room temperature. In a food processor, combine the butter, confectioners sugar, egg yolk and cooled chocolate mixture. Process until smooth, about 30 seconds. Turn the mixture into a small bowl and stir in the nuts. (The buttercream can be made one day in advance. Cover and refrigerate. Let return to room temperature before spreading.) CHOCOLATE GLAZE MAKES ABOUT 2/3 CUP 4 oz. semisweet chocolate, coarsely chopped 3 tablespoons unsalted butter In a small heavy saucepan, melt the chocolate and the butter over low heat. Stir until smooth and use the glaze while its still warm. dess 97