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Instructions |
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Bring cream to a boil in large saucepan over medium heat. Remove from heat; stir in chocolate and coffee granules. Let stand 1 minute; stir gently until melted and smooth. Whisk in coffee liqueur. Pour into medium bowl.
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Refrigerate 15-30 minutes or until cool and thickened to soft spreadable consistency, whisking occasionally.
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Beat cooled chocolate mixture at medium speed 30 seconds or until a shade lighter and fluffy.
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Place cocoa in small shallow bowl. With cocoa-dusted hands, pinch off walnut-size pieces of chocolate mixture; roll or form into rough balls or nuggets. Refrigerate until firm; serve at room temperature.
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Originally Submitted
12/9/2010
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