Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Milk 1 Stick butter; cut up and sof
1/2 c Heavy cream 2 tb Instant espresso powder
1 1/2 lb Semisweet or bittersweet cho 2/3 c Unsweetened cocoa powder; si
-- finely chopped

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:34 1. In a 2-qt glass bowl, combine milk and
cream. Heat in a microwave on High 3 to 4 mins, or until boiling.
Whisk in chopped chocolate and butter until melted and smooth. (If
necessary, return to microwave on High about 1 min to melt chocolate
and butter completely.) Whisk in espresso powder. Refrigerate 5 to 6
hours, or until mixture is firm enough to hold its shape.

2. With a small ice cream scoop or melon baller, scoop chilled
mixture into 1 1/4-inch balls. Roll in cocoa to coat completely.
Place on wax paper-lined jelly-roll pans. Refrigerate until firm,
about 2 hours. Store in airtight container in refrigerator 2 weeks or
in freezer 1 month. Serve at room temperature.

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