Irish Coffee Balls
2-tsp (10 ml) instant coffee
1/2-ounces (15 ml) Irish cream liqueur
1-cup (250 ml) almond paste, at room temperature
6-ounces (165 g) semisweet chocolate
1/4-cup (60 ml) chocolate vermicelli
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. Serve. 24 balls.