Mocha Truffles

• 6 ounces semisweet chocolate, broken into pieces
• 13 cup unsalted butter
• 2 teaspoons instant coffee powder
• 3 tablespoons coffee liqueur or 3 tablespoons brandy
• 1 egg yolk
• 1 cup sifted icing sugar
• 23 cup dark chocolate vermicelli (tiny decorator candies)

1. Place chocolate, butter and coffee powder in the top of a double boiler over simmering water.
2. Heat, stirring often, until chocolate and butter are melted.
3. Remove from heat and let cool for 5 minutes.
4. Stir in 2 tbsp of coffee liqueur and egg yolk.
5. Slowly blend in icing sugar.
6. Chill for one hour or until firm enough to handle.
7. Roll into 1/2 inch balls.
8. (Be sure your hands are cool.)
9. Dip balls into remaining liqueur, then into vermicelli.
10. Store in airtight container in refrigerator.
11. Makes 36 Truffles.

chocolate, unsalted butter, coffee powder, coffee, egg yolk, icing sugar, chocolate vermicelli

Taken from www.food.com/recipe/mocha-truffles-79360 (may not work)