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“chocolate, coffee and cream a girls best friend. this recipe is easy and extremely wonderful melt in your mouth for christmas or thanksgiving as a light desert or anytime. i found this recipe in a chatlain's magazine years ago, but i do like the white chocolate i added, makes for a nicer presentation.”
READY IN:
25mins
SERVES:
8
YIELD:
30-50 balls
UNITS:
US

Ingredients Nutrition

Directions

  1. in a microwave safe bowl add cream, corn syrup, butter and coffee.
  2. microwave on med-high till hot but not boiling.
  3. add chocolate and stir till melted.
  4. 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.
  5. make small balls (bite size) with your hands using icing sugar so they don't melt.
  6. then roll in cocoa or icing sugar, my favourite is to drizzle with white chocolate.
  7. keep refridgerated will keep in a closed container for 2 weeks but they won't last that long.

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