7 oz. semi - sweet baking chocolate
1 oz. unsweetened baking chocolate
4 tbsp. bourbon or dark rum
2 tbsp. strong coffee
1 stick unsalted butter, cut into 1 inch pieces
6 oz. best quality ginger snaps
1/2 c. unsweetened cocoa powder
1/4 c. powdered instant coffee
Paper or foil candy cups

Break up the two chocolates and place in a small saucepan with the bourbon or rum at the liquid coffee. Cover, set chocolate pan in a larger pan of boiling water and turn off heat under it. When chocolate is melted and smooth, beat in butter piece by piece, then the pulverized ginger snaps. Chill for several hours.

Mix the cocoa powder with the powdered coffee and spread on a plate. With a teaspoon dig out of the chocolate mixture truffle like shapes. Roll in cocoa and coffee powder and place in candy cups. Refrigerate in a covered container until serving time. May be frozen.