Expresso Truffles - cooking recipe

Ingredients

1/2 c. milk
1/2 c. heavy cream
1 Tbsp. light corn syrup
1/4 c. coffee beans, finely ground
14 oz. dark bittersweet chocolate
1 Tbsp. butter

Preparation

Break chocolate into pieces and melt double-boiler fashion. Make sure steam and water do not get in chocolate.
Bring milk and cream to boil.
Stir in corn syrup and butter.
Add ground coffee beans and let set for 20 minutes.
Strain mixture through cheesecloth and pour over melted chocolate.
Mix slowly and gently.
The mixture should be glossy and smooth.
Refrigerate for 1 hour and make a 1-inch diameter ball by rubbing between palms of your hands.
Roll ball in cocoa powder.
Makes about 40 truffles.