12 oz. semi-sweet chocolate chips
4 egg yolks
1/3 c. Kahlua
Ground almonds or walnuts
2/3 c. butter
Unsalted cocoa, not sweetened

Melt chocolate. Cool to room temperature. Add egg yolks one at a time, stirring constantly until thoroughly blended. Mix in Kahlua; return to microwave for 2 minutes stirring frequently. Pour mixture into bowl of electric mixer. Beat in butter, a tablespoon at a time. Continue beating until fluffy. Cover with plastic wrap; refrigerate for 4-5 hours or overnight. Roll into 3/4 inch balls then roll in cocoa and nuts. Refrigerate until ready to use. To freeze: place in container with waxed paper between layers. Makes 3 dozen.