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1. In a bowl, combine whipping cream, Irish cream
liqueur and coffee
liqueur. Stir in the instant-coffee
crystals; set aside.
2. In a heavy saucepan, melt chocolate and butter
over low heat.
Remove from heat; gradually stir in
cream mixture until blended.
3. 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.
4. Shape tablespoons of candy into balls. Roll each
in cocoa powder.
Place on a waxed-paper-lined baking
sheet. Chill until firm.
5. Store tightly covered in the refrigerator for
up to 2 weeks. If
you like, roll in additional cocoa
powder before serving.
