From Charity Ferreira.
Dark Chocolate-Espresso Truffles
For the best flavor, bring them to room temperature before eating.
Yield: 24 (¾-inch) truffles
12 ounces bittersweet chocolate, finely chopped
1 ½ tablespoons instant espresso powder
¾ cup whipping cream
1 tablespoon Kahlua
¼ cup unsweetened cocoa powder
Fluted 1-inch paper candy cups (optional)
Step 1: Place the chopped chocolate in a large bowl. In a small saucepan over medium heat, dissolve the espresso powder in the cream and bring to a boil. Pour the cream mixture over the chocolate and stir gently with a flexible spatula until the chocolate is melted and smooth. (If the chocolate does not melt completely, place the bowl over a pan of hot water and stir until smooth.) Stir in the Kahlua. Cover with plastic wrap and refrigerate until firm enough to scoop, at least 3 hours.
Step 2: Line a baking sheet with waxed paper. Scoop out tablespoon-size portions of the chocolate mixture; place them on the waxed paper. If the mixture is too firm to scoop, let it stand at room temperature for about 30 minutes to soften.
Step 3: Spread the cocoa on a plate. Dust your hands lightly with cocoa. Shape each scoop of the chocolate mixture into a ball, then roll it in the cocoa to coat. Place the truffles in paper candy cups, if desired. Refrigerate the truffles between sheets of waxed paper in an airtight container for up to 1 week.