For the chocolate ganache: break the chocolate into small pieces. Place the cream into a saucepan and bring to the boil. Add the espresso coffee and the coffee liqueur. Pour the liquid onto the chocolate pieces and allow the chocolate to melt. Stir gently, making sure not to incorporate any air into the mixture and then chill in the fridge for 15 minutes.
Pipe small balls on to a sheet of baking parchment and then chill in the fridge.
Melt the rest of the chocolate.
Place a small amount of melted chocolate in a bowl and using two forks to dip them coat the ganache in melted chocolate. Dust with cocoa powder.
Chill in the fridge until ready to serve.
«Replace the cocoa powder for dusting with finely chopped mixed nuts.»