Preparation / Directions:
Heat milk chocolate in the top of a double-boiler until melted stir in instant coffee, remove from heat, and cool combine butter and egg yolks-beat to mix well beat into chocolate mixture chill until firm mold into 1-inch balls wrap in plastic and freeze until very firm heat semi-sweet chocolate in the top of a double-boiler, until melted remove from heat slowly beat in grated chocolate cool to and maintain @ 87 degrees by placing over hot water or onto a heating pad at regular intervals dip balls into melted chocolate, allowing excess to drip off cool on parchment or waxed paper chill until firm serve at room temperature
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