1 c Whipping cream
12 oz Semi-sweet chocolate chips
1 ts Instant coffee
1/8 c Coffee liqueur
6 oz Semi-sweet chocolate pieces
1/4 c Cocoa
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.
