Source: Midwest Living

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Recipe Summary test

prep:
20 mins
chill:
2 hrs
total:
2 hrs 20 mins
Yield:
18 ounces candy
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine whipping cream, Irish cream liqueur, and coffee liqueur. Stir in the instant-coffee crystals; set aside.

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  • In a heavy saucepan, melt chocolate and butter over low heat. Remove from heat; gradually stir in cream mixture until well blended.

  • Transfer to a bowl; cover tightly and chill in refrigerator about 2 hours or until completely cool and smooth, stirring occasionally. Mixture will be slightly sticky.

  • Shape tablespoons of candy into balls. Roll each in cocoa powder. Place on a waxed-paper-lined baking sheet. Chill until firm.

  • Store tightly covered in the refrigerator for up to 2 weeks. If you like, roll in additional cocoa powder before serving. Makes 18 ounces candy.

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