Instead of using granulated coffe, I get 1 shot of espresso (more if doubling recipe) from the coffee shop around the corner and add it slowly to the melting chocolate to keep the chocolate creamy and smooth. A few dashed of mint make an excellent 'Chocolate-Mint Irish Cream' treat. I LOVE this recipe and make a double batch every year to bottle up in mini containers as gifts for family and co-workers.

Reviewed On: Nov. 23, 2007