1 1/4 pound bittersweet or semisweet chocolate, chopped
1 cup heavy cream
3 tablespoons unsalted butter, softened
1/2 cup strong coffee, freshly brewed
1/4 cup cocoa
2 tablespoons finely ground coffee
Melt chocolate in a double boiler. Heat on low. Stir occasionally until chocolate melts. At the same time, bring the heavy cream to a boil. Remove and brewed coffee. Stir thoroughly. Place mixture into a 10" by 7" or a 9" by 9" pan lined with waxed paper. Chill for 2 to 3 hours or until firm to the touch. When the chocolate mixture is chilled, sift the cocoa with the finely ground coffee on 16" waxed paper. Lift the chilled mixture from the pan, cut into squares and roll in the cocoa-coffee mixture. Serve immediately or store in refrigerator.
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