Irish Coffee Balls Recipe
Ingredients
| Instant coffee | 2 Teaspoon | |
| Irish cream liqueur | 1/2 Ounce | |
| 1 cup almond paste, at room temperature | ||
| Semi-sweet chocolate | 6 Ounce | |
| 1/4 cup chocolate vermicelli | ||
Directions
In a bowl, dilute coffee in liqueur.
Fold in almond paste, mixing until all liquid is absorbed.
Shape into 24 balls.
Set aside.
In a double boiler, melt chocolate.
Using a fork, dip balls in chocolate.
Drain on a cookie sheet.
Sprinkle with chocolate vermicelli.
Let chocolate harden 5 minutes.
Fold in almond paste, mixing until all liquid is absorbed.
Shape into 24 balls.
Set aside.
In a double boiler, melt chocolate.
Using a fork, dip balls in chocolate.
Drain on a cookie sheet.
Sprinkle with chocolate vermicelli.
Let chocolate harden 5 minutes.
Chef
