Preparation:
In large bowl, combine powdered sugar, cocoa and instant coffee; set aside. Pour chocolate chips into 1 quart glass measuring cup. Microwave (medium) until most chips appear soft and shiny (3 to 3 1/2 minutes). Stir until smooth. Stir almonds into chocolate until completely coated Spoon chocolate covered almonds into powdered sugar mixture.
Toss with fork until almonds are separated and evenly coated. Spread on wax paper-lined baking sheet. Refrigerate 1 hour to set chocolate. Store in airtight container in refrigerator. Makes about 2 cups. |
