Chocolate Amaretto Truffles

8 ounces German chocolate squares
1/4 cup amaretto
1 teaspoon instant coffee powder mixed with 2 tbsp water
1/2 cup unsalted butter
1 tablespoon vanilla
1/2 cup cocoa powder -- sifted

Melt chocolate with amaretto and espresso in top of double boiler over simmering water. Stir until smooth. Remove top of double boiler from heat.

Whisk in butter, 1 tablespoon at a time until smooth. Add vanilla.

Cover and refrigerate until firm, about 3 hours. Scoop mixture into rough round shapes.

Roll in cocoa and place in paper cups. Store in refrigerator up to 3 days.

Makes 3 dozen