Black-Truffles

Combine whipping cream and butter in a small saucepan over medium heat, stirring occasionally until the butter melts and the mixture is warm.

Place broken chocolate pieces in a heatproof bowl and pour the hot cream mixture over them. Let sit for 1 minute to soften the chocolate.

Whisk the chocolate and cream together until smooth and glossy, then stir in the coffee-flavored liqueur and vodka until fully combined.

Cover the bowl and refrigerate the mixture for at least 30 minutes until it reaches a firm but scoopable consistency.

Place the chopped toasted walnuts in a shallow dish. Using a small spoon or melon baller, scoop the chilled chocolate mixture into rough balls about the size of a walnut.

Roll each chocolate ball in the chopped walnuts, coating thoroughly on all sides and pressing gently so the walnuts adhere.

Arrange the finished truffles on a serving plate or in a small bowl. Serve at room temperature or chilled, depending on preference.