Candy Recipes - Truffles, Balls and Bon Bons

Mayan Truffles

1 cup whipping cream
12 ounces semisweet chocolate chips
1 teaspoon instant coffee
1/8 cup coffee liqueur
6 ounces semisweet chocolate pieces
1/4 cup cocoa powder

Bring cream to the boiling point in a medium saucepan. Remove from heat and add 12 ounces chocolate chips and instant coffee; cover. Allow to sit 10 minutes. Remove lid and stir. Add coffee liqueur. Allow mixture to cool 2 hours in the refrigerator.

Shape into small balls on wax paper-lined trays and place in freezer.

Melt remaining chocolate and allow to cool slightly. Dip balls in the chocolate and roll in the cocoa. Store in the refrigerator.