Chocolate and Kahlua truffles

1. 300g good-quality dark chocolate, chopped
2. 1/2 cup (125ml) thin cream
3. 50g butter, chopped
4. 2 tbs Kahlua coffee liqueur
5. 1/2 cup (50g) Dutch cocoa

Combine the chocolate, cream, butter and coffee liqueur in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoonfor 5 minutes or until chocolate and butter melt. Pour into a small container or bowl. Place in the fridge for 3 hours or until completely set.

Place the cocoa in a small, lidded container (such as a lunchbox). Use a melon baller or teaspoon dipped in hot water to scoop out balls of chocolate mixture and place directly into cocoa. Gently shake the container to cover truffles with cocoa. Cover and place in the fridge until needed.
To serve, gently shake each truffle to remove excess cocoa and place in individual paper cases. Serve with tea or coffee.