In a glass bowl, melt the chocolate over a water bath or in the microwave. If your microwave doesn’t have a “melt” option, microwave in 20 seconds increments, until just starting to come together when mixed with a spatula.
Add the espresso or coffee and mix well with a hand mixer.
Add the chilled butter, one piece at a time, waiting to add a new one until the previous one is completely mixed in.
Add apricots, liquer, and mix well.
Chill for two hours in the fridge.
When chilled, prepare your work station. You will need a small plate with ground up pistashios and a small plate with cocoa powder. I strongly recommend preparing a couple of wet paper towels to wipe your hands because chocolate gets messy. Lay out a tray or a shallow container with mini muffin paper cups.
Using a sturdy teaspoon or a melon baller (the side that’s about 1 in in diameter) scoop up some chocolate from the bowl of chilled mixture. It can vary in size so don’t get to hung up on that. I like them a little smaller, but that’s more work.
Roll the scooped up chocolate in your hands until it’s a smooth circle.
Dedicate one hand to cocoa powder and one to pistachios. Place a chocolate ball into the pistachio mix but don’t roll around. The goal is to cover half. Transfer it to the cocoa powder plate dipping the other side in. You may end up holding the ball with two hands at the same time so you don’t mix chocolate and pistachios or you can use two forks.
When it’s covered with pistachios on one side and with cocoa powder on the other side, gently transfer it into the prepared paper cups.
If the chocolate becomes too warm, put it in the fridge for additional 45 minutes of chilling time.
Repeat with the remaining chocolate. Keep in the fridge and serve cold!