Truffles "Moccacino"

Ingredients:

• 220 g semi-sweet chocolate, finely chopped (not granulated)
• 0.5 cups heavy cream
• 2 tablespoons coffee liqueur
• 1/3 cup sweet cocoa

Preparation:

1. Place the chocolate in a medium microwave-safe bowl. Heat the cream in a small saucepan over medium heat, just above a boil. Pour the cream over the chocolate and stir once. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Remove the wrap and stir until smooth and glossy. If any chocolate chunks remain, microwave the ganache in 10-second intervals. Stir in the coffee liqueur.
2. Place a piece of plastic wrap directly on the surface of the chocolate and set in a cool place until the ganache is thick and firm enough to roll in your hands, about 2 hours.
3. Line a baking sheet with parchment paper. Using two spoons, drop small mounds of chocolate onto the baking sheet. Then, using cold hands, form the balls into smooth, even balls. You may need to run your hands under cool water frequently as you work.
4. Place the cocoa on a plate and roll each truffle to coat evenly. Refrigerate the candies until completely set.