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MyCookbook Member: tbsg
Recipe Category: Dessert
Recipe Preparation Level: moderate
1 c whipping cream
1 tsp instant coffee
6 oz semi-sweet chocolate
12 oz semi-sweet chocolate
1/8 c coffee liqueur
1/4 c cocoa
Bring cream to the boiling point in a medium saucepan. Remove from heat and add 12 ounces chocolate 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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