In a double broiler over barely simmering water, combine chocolate, butter, and heavy cream. Stir until chocolate is melted and smooth.

Remove from heat and whisk in vanilla and Kahlúa.

Cover bowl and refrigerate for 2 hours, until it is firm enough to roll into balls but not so hard that it is completely hard.

Using a cookie dough scoop, scoop out chocolate into 1” balls.

Roll in desired topping, such as sprinkles or cocoa powder.

Place on baking sheet lined with parchment paper.

Refrigerate until ready to serve.

Enjoy!