Instructions: Preparation Time: 0:30
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 T 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.

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