Dark Chocolate Kahlua Truffles

2 bags semi sweet chocolate chips (3 cups chopped chocolate)
1 14oz can sweetened condensed milk
1 tablespoon butter
1 teaspoon instant espresso powder
1/4 cup kahlua rum and coffee liquer

dusting
2 parts dark cocoa powder to 1 part instant espresso

mini paper cups.
waxed paper or parchment paper
cookie sheet

Place the chocolate, milk, butter and espresso powder into a microwave safe bowl and place in the microwave at half power for a minute to melt, stir, put back into microwave for another minute until completely melted, mixture will be thick because of the condensed milk.

Add the liquor and stir until blended, the mixture will be looser. Chill until firm (The ganache can become hard around the edges while the center of the mixture remains smooth. When left with the hard edges, just pop bowl back into microwave about 10 seconds, and it will be warm enough to scoop.

Using a heavy tablespoon or small metal ice cream scoop, make ganache into balls about an inch across (not much larger) and place each ball onto the waxed paper covered cookie sheet, if neccessary, chill until balls are firm, you can always roll balls between your hands for a second or two until round and smooth (but roll longer and the heat of your hands will melt the candy)

Place cocoa powder and espresso into small shallow dish and mix together, drop a ball into the dish and move around until coated, pick up carefully in your fingers and give a little shake to get off excess cocoa before placing into mini paper cups.

Store in refrigerator but serve at room temp.