Chocolate Mocha Truffles

Source: French Cuisine

1 cup heavy cream
1 Tablespoon high-quality ground coffee
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate

For the coating:
6 oz. chocolate
about 1/2 cup Dutch-process cocoa powder, sifted

In a small saucepan, bring the cream to a boil with the coffee. Remove from heat, cover and allow to steep 20 minutes. Strain mixture through a fine sieve and measure out 1/2 cup and proceed with the recipe.

Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.

Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.

After 5 minutes, whisk slowly to combine.

Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.

After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.

Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.

Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.

Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.

Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.

To store:
This recipe will make about 24 truffles. May be stored up to one week in an airtight container.