OK, this is scary, I think I may be working on a baking plan for Christmas 2011!
1/2 C. heavy whipping cream
10oz. 60% bittersweet chocolate, chopped
1/2 tsp. instant coffee granules or espresso powder
2 tbsp. coffee flavored liqueur
1/4 C. unsweetened cocoa or powdered sugar
Bring cream to a boil in a 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 liqueur. Pour into medium bowl.
Refrigerate 15 to 30 minutes or until cool and thickened to soft spreadable consistency, whisking occasionally. The chocolate mixture will set up quickly so keep an eye on it.
Beat cooled chocolate mixture at medium speed 30 seconds or until a shade lighter and fluffy. (Do not overbeat.)
Place cocoa in a small shallow bowl. With cocoa dusted hands, pinch off walnut size pieces of chocolate mixture; roll into rough balls or nuggests. Roll, a few at a time in cocoa to coat. Refrigerate until firm.
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