Makes 25 truffles
8 oz. dark or bittersweet chocolate, chopped (I use Bernard Callebaut)
7 Tbsp. heavy cream
1 Tbsp. light corn syrup
2 tsp. instant coffee granules
2 Tbsp.. liqueur such as Kahlúa (optional, but way better with it)
Unsweetened cocoa powder
1. Put the chopped chocolate in large heat-proof bowl.
2. Combine cream and corn syrup in medium saucepan, and bring to a rolling boil over medium heat. Remove from heat, and stir in coffee granules until dissolved. Pour hot cream mixture over chocolate, and stir gently until all chocolate pieces have melted. Let stand 20 to 30 minutes.
3. Add Kahlua or other liqueur and stir 1 to 2 minutes with spatula or wooden spoon until chocolate mixture begins to thicken. Cover, and refrigerate 4 hours, or overnight.
5. Dip hands in confectioners’ sugar. Roll small lump of chocolate mixture into 1-inch ball, then roll in cocoa powder. This is not a tidy task. Persist. It will be worth it. Try not to snack as you go. Place truffle on prepared baking sheet. Repeat with remaining chocolate mixture, dusting hands with confectioners’ sugar to keep truffles from sticking. Refrigerate truffles until ready to serve.