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Mayan Truffles
1 cup whipping cream
12 oz semi-sweet chocolate chips
1 tsp instant coffee
1/8 cup coffee liqueur
6 oz semi-sweet chocolate pieces
1/4 cup 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.
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