Melt chocolate in a metal bowl over a pot of simmering water, then remove from the heat. Combine coffee and cream and pour over chocolate, mixing well. Mix in half the nuts, then leave to cool in the refrigerator until mixture becomes quite firm; stir once or twice as it cools. Take large marble-sized lumps and roll in remaining nuts, making sure they don’t look too perfect or smooth. These will keep in the refrigerator for up to one month.
© 2003 Peter Gordon. All rights reserved.