|Instant coffee powder||1 Tablespoon|
|Dark chocolate||250 Gram, broken up|
|Boiling water||3 Tablespoon|
|Unsalted butter||125 Gram, cold|
|Cocoa powder||1⁄4 Cup (4 tbs) (As Required)|
Combine instant coffee, chocolate and boiling water in top of double saucepan (or heatproof bowl) over hot water. Heat until chocolate has softened. Cut butter into small pieces and beat into chocolate mixture gradually, a piece at a time. Beat in brandy or rum. Chill until firm. Break off pieces of chilled mixture and toss in cocoa powder. Place truffles in paper cases, arrange in an airtight container and store in refrigerator. Makes about 18.