- 1 Cup cream.
- 1/8 Cup coffee liqueur.
- 1/3 Cup sugar.
- 1-1/2 Tablespoons soluble coffee.
- 1-1/4 Cup 64% Dark chocolate frosting.
- 1 Cup butter
- 3/4 Cup icing sugar.
- 2/3 Cup cocoa powder.
- 1/3 Lb Chocolate vermicelli.
Grate chocolate frosting (if in tablet)
Heat cream with the sugar and coffee liqueur in a Magefesa milk saucepan. Bring to a boil, then remove from heat and dissolve instant coffee.
Pour heated milk over the chocolate frosting. Stir with a spatula, making turns in the same direction.
Work the butter until you get a creamy consistency (ointment). Stir in a bit of the chocolate mixture and mix well. Incorporate remaining chocolate gradually,
Pour into a dish and cover with plastic wrap. Let cool until set.
With the help of a teaspoon, shape chocolate mixture into small balls. Dredge some in cocoa powder, others in icing sugar and the rest in chocolate vermicelli. Place in a box and store in the refrigerator.