Chocolate Balls

Combine instant coffee with boiling water and chocolate (broken into pieces) into a double boiler, heating until chocolate is smooth and lump free. Beat in butter piece by piece, making sure it is totally mixed in, add brandy or rum beating well again. Refrigerate until firm (about four hours). Take small pieces of mixture and roll into balls. Place balls in a container with sifted Dutch cocoa. Toss until fully coated. Then place balls in sifted icing sugar, making sure they are fully coated. Variation: Roll chocolate balls around candied ginger or any type of nut.