Melt chips with whipping cream and coffee granules in heavy, medium saucepan over low heat, stirring occasionally. Whisk in liqueur until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours. Shape about 1 T of the mixture into 3 cm ball by rolling between your palms. Place balls on waxed paper. Place crumbs in a shallow bowl. Roll balls in crumbs; place in petit four or candy cases.