•1 tablespoon boiling water
•2 teaspoons instant coffee granules
•2-1/2 teaspoons ground cinnamon, divided
•1/3 cup heavy whipping cream
•6 ounces bittersweet chocolate, chopped
•2 tablespoons butter, softened
•3 tablespoons sugar
•In a small bowl, combine the water, coffee and 1 teaspoon cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle.
• In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1-in. balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm. Yield: 1-1/2 dozen.