Mexican Truffles

1 cup whipping cream
1 teaspoon instant coffee
18 ounce semisweet chocolate chips
1/8 cup coffee liqueur
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 and set 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.