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- 20 Ounces semisweet chocolate
- 2 1/2 Pounds white chocolate
- 1 1/2 Pounds cream cheese
- 3/4 Cup confectioner's sugar
- 3/4 Cup coffee Liqueur
- 1 1/2 Cups Whipped Topping
Cut 6 Inch Circles From Wax Paper; Cut in Half And Shape Into Cones; SecureEdges With Tape.
Place dark chocolate Into a Pan And Melt, Let Cool Till Slightly Thickened,Then Transfer to a Ziplock Bag. Make a Tiny Hole in The Bottom Corner, AndDrizzle a Bit Into The Lower 2 Inches of The Cone. Let Cool Completely.
Add whipping cream to Liqueurs Mixture. Place Mixture Into a Pastry Bag AndPipe Into Cones. Chill Till Firm And Ready to Serve.