| Slowly heat chocolate and cream, stirring continuously until mixture is melted and smooth. Remove from heat. Stir in butter and coffee liqueur. When butter has melted, pour mixture into an 8-inch square baking pan. Cool in refrigerator approximately 2 hours.
Prepare baking sheet by lining with parchment paper. With a melon baller, scoop chocolate into balls and place onto cookie sheet. Refrigerate 15 minutes.
Melt chocolate according to package directions. Once chocolate is smooth, place each truffle ball into melted chocolate to cover. Place on parchment paper and refrigerate until serving.
Alternative coatings:
Coconut, toasted coconut, white chocolate, drizzled white chocolate, drizzled dark chocolate, unsweetened cocoa powder, crushed nuts or crushed candy pieces. |
