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This recipe came out great! I substituted a little less than 1 tspn rum for the amaretto and used Ghirardelli rasberry coffee grounds instead of instant coffee (and actually used sweet ground chocolate with cocoa for the coating). The result was fabulous! It's a really easy recipe and an instant favorite. I highly recommend this one.
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Instructions
Melt chocolate with amaretto and espresso in top of double boiler over simmering water. Stir until smooth. Remove top of double boiler from heat. Whisk in butter, 1 tbsp. at a time until smooth. Add vanilla. Cover and refrigerate until firm, about 3 hours. Scoop mixture into rough round shapes. Roll in cocoa and place in paper cups. Store in refrigerator up to 3 days.
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