3/4 cup heavy whipping cream
8 ounces DARK chocolate, 70% cacao
2 Tbsp finely ground coffee beans
2 Tbsp sweet butter, room temperature
2 Tbsp Kahlua, room temperature
1/2 cup unsweetened DARK cocoa powder
In double boiler or a saucepan over a saucepan, bring cream to a simmer.
Add chopped chocolate slowly, whisking constantly until mixture is thick and smooth.
Whisk in coffee.
Whisk in butter until melted.
Slowly whisk in Kahlua.
Remove mixture from heat and pour into shallow baking dish.
Put baking dish in refrigerator overnight or infreezer until the chocolate has hardened.
Scoop chocolate from the baking dish, roll into ball with hands and roll in cocoa powder.
Set on parchment paper on baking sheet.
Cover and refrigerate the truffles until firm.