Swedish Chocolate Balls

Brew the American-style coffee according to package instructions and let it cool to room temperature for about 5 minutes.

Cut the margarine into small pieces and place in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.

Stir the cooled coffee into the melted margarine until well combined and no streaks remain.

Place the bowl in the refrigerator and chill until the mixture becomes firm enough to scoop, approximately 20–30 minutes, stirring occasionally to ensure even cooling.

Using a small spoon or melon baller, scoop the chilled mixture into small portions and roll between your palms to form smooth, compact balls about the size of walnuts.

Return the formed balls to the refrigerator and chill for at least 1 hour until completely set and firm before serving.