2 tbsp. butter
1/2 c. heavy cream
12 oz. semi sweet chocolate chips
2 tbsp. Kahlua
1/4 c. cocoa

Microwave butter and heavy cream in bowl on High for 1 minutes; set aside. In a 2 quart bowl, melt chocolate on Medium High for 2 to 3 minutes, or until chocolate is soft. Stir until smooth. Stir cream mixture into melted chocolate. Add Kahlua, stir and refrigerate until firm, about 2 hours.

Sift cocoa onto sheet of wax paper. Using hands, form chocolate mixture into 1" balls. Roll in cocoa and place in fluted candy cups. Store in refrigerator. Makes 24.