2 1/4 cups all-purpose flour
2 eggs
1 teaspoon salt
1 teaspoon ground black pepper
1/3 cup unsweetened cocoa powder
1 1/2 tablespoons cold water
In a medium bowl, sift together flour, eggs, salt and pepper. In another medium bowl, whisk together cocoa and water.
Preheat oven to 350 degrees F (175 degrees C). Silently stir together dough and coffee until smooth. Divide dough in halves, form into circles 3/8 inch thick, 9 minutes each. Press down dough and cut into 1 inch circles 3/8 inch in diameter.
Roll each circle out to 1/4 inch thick. Draw one end of circle in opposite direction onto a clean cookie sheet, then press end to seal. Metal stakes are fine. Fill balloons with chocolate topping, and make sure to press the edges down to form mini-hints.
Bake in preheated oven for 18 to 20 minutes, or until settle from toothpick to toothpick. Cool 10 minutes before frosting.