Melt half of the couverture. Heat some cream with the instant coffee until it is completely dissolved. Add the remaining cream to 130 g and stir into the couverture. Put the mixture halfway up in a screw-top jar. Let it set in the refrigerator, preferably overnight. Melt the rest of the couverture, mix with the cream and liqueur, carefully place on the first layer, e.g. run it over the back of a spoon, and let it set in the refrigerator as well. For me, the above amount results in three almost full screw-top jars of 220 ml. A super delicious spread is ready (which can also be spooned on its own in the darker hours). Shelf life in the refrigerator at least 2 months, we haven`t made it longer yet. If necessary, the shelf life could be extended by using cooking cream and working in a sterile manner. Variants: * with dark chocolate couverture, Grand Manner, grated orange peel = orange truffle * with white couverture and champagne / sparkling wine (reduce a little for a more intense taste) = sparkling wine truffle * with milk chocolate couverture and rum = rum truffle
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