1 c  Whipping cream
1 ts Instant coffee
6 oz Semi-sweet chocolate pieces
12 oz Semi-sweet chocolate chips
1/8 c  Coffee liqueur
1/4 c  Cocoa
1    Ea

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.