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Photo taken in my home at Diamond Creek, Melbourne.
Makes about 24
200g chocolate, broken
1/3 cup (55g) icing sugar, sifted
1/4 cup (60ml) thickened cream
1 tablespoon coffee liquor
Place chocolate and butter in a microwave safe bowl. Heat in 30 second lots and stir each time.
Stir in icing sugar, cream and liquor and mix well. Place in the fridge for two or more hours to go hard.
Roll tablespoonsfuls of mixture into balls and toss in coco. Store in the fridge.