Instructions

Grate chocolate frosting (if in tablet). Heat cream with the sugar and coffee liqueur in a Magefesa milk saucepan. Bring to a boil, then remove from heat and dissolve instant coffee. Pour heated milk over the  chocolate frosting. Stir with a spatula, making turns in the same direction. Work the butter until you get a creamy consistency (ointment). Stir in a bit of the chocolate mixture and mix well. Incorporate remaining chocolate gradually. Pour into a  dish and cover with plastic wrap. Let cool until set. With the help of a teaspoon,  shape chocolate mixture into small balls. Dredge some in cocoa powder, others in icing sugar and the rest in chocolate vermicelli. Place in a box and store in the refrigerator.

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