In a heavy 2-quart saucepan over low heat, heat 4 squares of unsweetened chocolate, stirring frequently, until melted; cool slightly. Stir in confectioners sugar, butter and 1/4 cup Irish Cream until mixture is smooth and blended. (Mixture will be thick so you may have to finish mixing it with an electric mixer).

Roll truffle mixture into 1-inch balls. Refrigerate for 30 minutes until they set. Roll each truffle in powdered cocoa. Yield: about 20 truffles