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1 c Whipping cream
1 ts Instant coffee
6 oz Semi-sweet chocolate pieces
12 oz Semi-sweet chocolate chips
1/8 c Coffee liqueur
1/4 c Cocoa
1 ea
Bring cream to the boiling point in a medium saucepan. Remove
from heat and add 12 ounces chocolate chips and instant coffee,
cover. Allow to sit 10 minutes. Remove lid and stir. Add coffee
liqueur. Allow mixture to cool 2 hours in the refrigerator. Shape
into small balls on wax paper-lined trays and place in freezer. Melt
remaining chocolate and allow to cool slightly. Dip balls in the
chocolate and roll in the cocoa. Store in the refrigerator.
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