Ingredients
10 oz. whipping cream
2 oz. light corn syrup
2 oz. whole coffee beans
1 lb. Jivara 40% milk baking chocolate
1 cup cocoa powder (for dusting)
Preparation
Place chocolate in large mixing bowl. In a medium pan, bring cream, corn syrup and coffee beans to a boil. Remove from heat and let sit for 5 minutes. Strain coffee beans. Gradually pour cream mixture over chocolate; mix well with spatula and finish with electric mixer. Let crystallize in refrigerator overnight.
Using small scoop, make small balls and finish rolling by hand. In a small bowl, add cocoa powder. Roll truffles in cocoa power and set aside. Chill until ready to serve.
