The sugar and the butter beat with a mixer, add the egg, vanilla, and then pre-sifted flour with the salt. Since the dough is shaped pellets with a diameter of about 2.5 cm are placed in a covered paper baking tray at a distance about 4 cm from each other. With your finger or the handle of a wooden spoon with an indentation in the middle of each ball. Bake about 7-11 minutes in a preheated 180 C oven. Immediately removed from the pan and let cool about 30 minutes. Mix the cream and instant coffee and cook over medium heat stirring until dissolved coffee and cream warm (not boil). Remove from heat, add the broken chocolate and stir until dissolved. Finally, add the liqueur. Allow to cool and thicken for about 15 minutes. the hollow of each sweet is placed around 1/2 tsp of the mixture. Decoration can be used crushed hard candy or beads ready for decoration.