10 oz semi-sweet chocolate
¼ c butter
2 T coffee (instant)
1 c powdered sugar
1 t brandy/rum
1 T whipping cream
½ c cocoa

Melt 6 oz chocolate and butter in top of double boiler. Stir in coffee, powdered sugar, brandy and cream. Refrigerate 30-40 minutes, until firm. Spoon teaspoons onto waxed paper. Shape balls and refrigerate 2 hrs. or until firm. Melt 4 oz chocolate (DO NOT add butter); dip balls in chocolate and then coat in cocoa. Let truffles harden for 1 hr. Store in airtight container 1 week–1 month.