Mayan Truffles

Directions

1. 1
   Bring cream to the boiling point in a medium saucepan.
2. 2
   Remove from heat and add 12 ounces chocolate chips and instant coffee, cover.
3. 3
   Allow to sit 10 minutes.
4. 4
   Remove lid and stir.
5. 5
   Add coffee liqueur.
6. 6
   Allow mixture to cool 2 hours in the refrigerator.
7. 7
   Shape into small balls on wax paper-lined trays and place in freezer.
8. 8
   Melt remaining chocolate and allow to cool slightly.
9. 9
   Dip balls in the chocolate and roll in the cocoa.
10. 10
    Store in the refrigerator.