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ESPRESSO TRUFFLES

(Makes appx. 30 - 40)

Ingredients

1/2 cup heavy cream
1/2 cup sugar
2 tablespoons light corn syrup
2 tablespoons instant espresso powder		 1 1/8 cups bittersweet chocolate chips
1 cup milk chocolate chips
2 sticks unsalted butter, softened, cut into small pieces
appx. 1 cup cocoa powder (we prefer Valrhona)

Directions

Place the chocolate chips in a heat-proof bowl and set aside. In a small saucepan, whisk together the cream, sugar, corn syrup and espresso powder. Place over medium heat and bring the mixture just to a boil. Pour the cream mixture into the bowl containing the chocolate chips, making sure the chips are completely covered. Allow the mixture to stand a few minutes.

As soon as the chocolate begins to melt, slowly start whisking the mixture, gently incorporating the cream into the melted chocolate. When the chocolate and cream are completely smooth, gradually begin to add the butter, a few pieces at a time, whisking constantly until all of the butter has been added. Allow the mixture to chill in the refrigerator until firm enough to scoop.

Lightly coat the bottom of a shallow container with a few tablespoons of the cocoa powder. Use a small scoop to scoop the truffles, placing them in the container. Allow the truffles to chill until they are firm enough to handle, then roll each truffle between your hands to form a smooth round ball, placing it in a bowl with the remaining cocoa powder. Continue rolling the remaining truffles, tossing them with the cocoa powder to completely coat them as you work. Remove the finished truffles from the bowl and place them in an airtight container. Store the truffles in the refrigerator for up to one week.