Yield: 24 truffles
2 tablespoons butter
½ cup heavy cream
¼ cup Kahlua
12 ounces bittersweet chocolate
3 tablespoons cocoa powder
1 tablespoon powdered sugar
Microwave butter and cream in a bowl on high for 1 minute, set aside.
In a 2 quart bowl, melt chocolate on medium for 3 minutes, or until smooth. Stir cream into chocolate mixture, add Kahlua and refrigerate until firm, about 2 hours.
Sift cocoa and sugar together on a sheet of wax paper. Using a small scoop or two teaspoons, form chocolate mixture into 1-inch balls. (You may need to roll with your hands to get the perfect shape.)
Roll in cocoa and place in fluted candy cups. Store in refrigerator.
Recipe adapted from Cooks.com