2 tsp. Coffee mixed with
1 cup hot water
2 sticks soft butter or margarine
½ cup sugar
4 oz. Ground cooking chocolate
Break the Massah into small pieces (1 inch square approx.) And pour the hot coffee over it. Mix well.Cream the soft butter/margarine together with the sugar, the ground chocolate and the liqueur. When all ingredients are well mixed, combine them with the Massah and transfer into a square dish.
Decorate with 2-3 tbsp. ground chocolate and 2 tbsp. ground walnuts.
Refrigerate overnight. Cut into diamond shaped pieces and serve.
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