Ingredients:
1/2 cup heavy cream
1 tablespoon instant coffee
1 tablespoon corn syrup
2 tablespoons butter
8 ounces good semisweet chocolate
1/4 cup icing sugar
icing sugar (to roll in or to drizzle on top) or cocoa (to roll in or to drizzle on top) or white chocolate ( to roll in or to drizzle on top)
Directions:
in a microwave safe bowl add cream, corn syrup, butter and coffee.
microwave on med-high till hot but not boiling.
add chocolate and stir till melted.
once cool to the touch use a mixer and mix on high till colour lightens then cover and refridgerate for 3 hours minutes or overnight.
make small balls (bite size) with your hands using icing sugar so they don’t melt.
then roll in cocoa or icing sugar, my favourite is to drizzle with white chocolate.
keep refridgerated will keep in a closed container for 2 weeks but they won’t last that long.
Servings: Serve
Time preparation: 20 min.
Time total: 25 min.