Coffee and Irish Cream Chocolate Snowballs
small chocolate snowballs
For the chocolate snowballs:
(1 cup) heavy cream
granulated instant coffee
Irish cream liqueur
crushed plain biscuits or graham crachers
Shredded coconut for coating
Heat a small pot of cream, coffee and salt to simmer.
Pour the cream mixture over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
Stir in liqueur and add biscuits. Stir until the mixture is sticky.
Cool the mixture for about 30 minutes in the refrigerator.
Form small balls from the mixture and cover with shredded coconut.
Refrigerate until serving.
Keep the chocolate balls in a closed container in the refrigerator up to a week. It is also possible to freeze for longer.
Nondairy version: use coconut cream (at least 17% fat) instead of cream in the same amount.