9 oz. semi-sweet chocolate
1 c. heavy cream
1/4 c. unsalted butter
3 tbsp. sugar
3 tbsp. orange liqueur
1/4 c. cocoa powder
1/8 c. instant powdered coffee

Cut chocolate into 1/2 inch pieces or use bits. Melt in double boiler over warm water or in microwave.

Combine cream, butter and sugar in a heavy saucepan. Bring to boil over medium heat, stirring to dissolve sugar and blend ingredients. When mixture boils remove from heat and gently stir in melted chocolate. Add liqueur. Set in pan of ice water and whip until mixture thickens.

When mixture becomes thick and holds its shape, about 5 minutes, spoon into a pastry bag with a medium, plain tip and pipe bite-sized balls onto parchment or waxed paper. Truffles can also be formed using 2 teaspoons to mold mixture into balls. Refrigerate until set.

At this point truffles can be refrigerated up to 2 weeks in tightly covered container. Ideally they should be stored at 63 to 65 degrees but short of that refrigeration is best. Do not freeze as chocolate may crack.

To serve, mix cocoa and coffee powder and roll truffles in the mixture.

Makes about 3 dozen.