Follow these instructions to make the Coffee Liqueur Chocolate Truffles:
Slowly heat the bittersweet chocolate and cream, stirring continuously until the mixture is melted and smooth. Remove from the heat. Stir in the butter and coffee liqueur. When the butter has melted, pour the mixture into an 8-inch square baking pan. Cool in the refrigerator for approximately 2 hours.
Prepare a baking sheet by lining it with parchment paper. With a melon baller, scoop the chocolate into balls and place the balls onto the parchment-lined baking sheet. Refrigerate 15 minutes.
Melt the semisweet chocolate according to package directions. Once the chocolate is smooth, insert each truffle ball into the melted chocolate to coat. Place the chocolate covered truffles on the parchment paper-lined baking sheet and refrigerate until ready to serve.
Use the following ingredients as tasty alternatives for coating the truffles:
Coconut, toasted coconut, white chocolate, drizzled white chocolate, drizzled dark chocolate, unsweetened cocoa powder, crushed nuts, or crushed candy pieces.