BLACK RUSSIAN TRUFFLES
8 ounces dark (70-85% cacao) chocolate, chopped
1/4 cup whipping cream
2 tablespoons sweet butter
3 1/2 tablespoons Kahlua
1 1/2 tablespoons vodka
1 1/2 cups DARK cocoa (or espresso powder or toasted walnuts)
Melt chocolate in a doubleboiler or in a pot on top of another pot of simmering water.
Heat cream and butter together in microwave or in a pot (don't scorch). Remove from heat and pour over melted chocolate. Using a rubber spatula, stir chocolate and cream/butter mixture gently until smooth.
Add liqueur and vodka. Stir until blended.
Cover with plastic wrap and refrigerate 2 hours to overnight.
Shape chocolate into 1-inch balls using a melon baller or small ice cream scoop or two spoons (or your hands).
Roll in cocoa (or pulverized espresso beans or toasted walnuts)
Store in airtight container in refrigerator.
Serve at room temperature.