Mayan truffles

1 c  Whipping cream
      1 ts Instant coffee
      6 oz Semi-sweet chocolate pieces
     12 oz Semi-sweet chocolate chips
    1/8 c  Coffee liqueur
    1/4 c  Cocoa
 
        1 ea
  
      Bring cream to the boiling point in a medium saucepan. Remove
  from heat and add 12 ounces chocolate chips and instant coffee,
  cover. Allow to sit 10 minutes. Remove lid and stir. Add coffee
  liqueur. Allow mixture to cool 2 hours in the refrigerator. Shape
  into small balls on wax paper-lined trays and place in freezer. Melt
  remaining chocolate and allow to cool slightly. Dip balls in the
  chocolate and roll in the cocoa. Store in the refrigerator.