1 (12 oz.) pkg. real semi-sweet chocolate morsels
1/2 c. butter, softened
4 egg yolks
2 tbsp. of favorite sweet liqueur, (mine is Hazelnut Frangelico)
2 tsp. instant coffee
Confectioners' sugar
Colored crystalized sugar

In double boiler, melt morsels over hot water. Remove pans from heat. Add butter and egg yolks to mixture over hot water. Beat thoroughly with fork. In another small bowl combine liqueur and coffee. Add the chocolate mixture to it. Set bowl in ice bath 20 to 25 minutes, stirring occasionally until fudgelike in consistency - but still creamy - don't get too hard or next step will be difficult.

Pipe 1-inch rosettes onto cookie sheet or into individual tiny paper cups. Sift confectioners' sugar over. At Christmas, sift colored red and green sugar over them.