1. bring whipped cream, espresso and butter to a boil, remove from heat.
Add cooking chocolate and liqueur. Stir until melted. Pour into a large enough bowl. Chill until the mixture is firm to the touch.
Cut dumplings from the truffle mixture with two tablespoons. Place on a tray lined with parchment paper form, cooled.
Roll the dumplings in cocoa, forming them into eggs. Top each with a dab of dissolved cooking chocolate; place mocha bean on top. Keep refrigerated.