1 (12 oz.) pkg. semi-sweet chocolate pieces
3/4 c. condensed milk
1 tbsp. instant espresso coffee
2 tbsp. coffee liquor
Dash salt
Cocoa powder

Melt chocolate stirring occasionally. Stir in condensed milk, espresso powder, coffee liquor and salt until well mixed. Refrigerate mixture about 30 minutes or until easy to shape.

With hands dusted with cocoa powder, shape a rounded teaspoon chocolate mixture into a ball. Roll ball immediately in more cocoa. Repeat with remaining mixture. Store in covered container in refrigerator for 1 week to age. Serve at room temperature. Serves 30.