In a bowl, combine whipping cream, Irish cream liqueur, and coffee liqueur. Stir in the instant-coffee crystals; set aside.
In a heavy saucepan, melt chocolate and butter over low heat. Remove from heat; gradually stir in cream mixture until well blended.
Transfer to a bowl; cover tightly and chill in refrigerator about 2 hours or until completely cool and smooth, stirring occasionally. Mixture will be slightly sticky.
Shape tablespoons of candy into balls. Roll each in cocoa powder. Place on a waxed-paper-lined baking sheet. Chill until firm.
Store tightly covered in the refrigerator for up to 2 weeks. If you like, roll in additional cocoa powder before serving. Makes 18 ounces candy.