Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/2 cup whipping cream
1/4 cup Irish cream liqueur
2 tablespoons coffee liqueur
1-1/2 teaspoons instant-coffee crystals
1 12-ounce package semisweet chocolate pieces
1/4 cup butter
Sifted cocoa powder
1. In a bowl, combine whipping cream, Irish cream liqueur and coffee
liqueur. Stir in the instant-coffee crystals; set aside.
2. In a heavy saucepan, melt chocolate and butter over low heat. Remove from
heat; gradually stir in cream mixture until blended.
3. Transfer to a bowl; cover tightly and chill in refrigerator about 2 hours
or until completely cool and smooth, stirring occasionally. Mixture will be
slightly sticky.
4. Shape tablespoons of candy into balls. Roll each in cocoa powder. Place
on a waxed-paper-lined baking sheet. Chill until firm.
5. Store tightly covered in the refrigerator for up to 2 weeks. If you like,
roll in additional cocoa powder before serving.
Chocolate Christmas Truffles 221

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