In a bowl, place semi sweet chocolate chips.
In a casserole, pour cream and instant coffee.
Heat over low until bubbles form around the periphery.
Stir from time to time while heating.
Pour the hot cream immediately on the chocolate and whip until the mixture is smooth and homogeneous.
Refrigerate for 1 hour.
Remove from refrigerator and add soft butter using an electric beater.
Refrigerate for another hour.
Remove from refrigerator and shape into balls.
Roll in coconut.
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