INGREDIENTS

INSTRUCTIONS

To make the truffles: In a medium saucepan, bring the cream and
espresso powder to a boil.  pour over the chocolate and whisk until
completely melted. whisk in the Kahlua. Refrigerate until completely
chilled and firm. With a tsp, place pieces of the chocolate onto a
foil-lined baking sheet. Refrigerate to firm; roll into balls and
refrigerate again for about 30 minutes. To prepare the dipping
chocolate: In the top of a double boiler set over hot water, place  the
chocolate and oil. stir until almost melted. Remove the top of  the
double boiler from the heat and stir until the chocolate has
completely melted.  continue to stir until the chocolate has cooled
and reaches a temperature of 90 degrees. Prepare 2 baking sheets by
lining with aluminum foil.  Dip each candy center in the melted
chocolate, shake off the excess and place on the baking sheet. When
you have dipped a row of candies, top each with a little of the
chocolate- covered coffee bean.  Before each dipping, stir the
chocolate vigorously with your fingers.  If the centers become too
soft, chill for about 30 minutes. Let the candies set for about 2
hours before storing in refrigeration. If the centers start to come
through the bottoms of the chocolates, as often happens with soft
mixtures, dip the bottoms again in melted and cooled chocolate.
Source:  Seattle Times Kitchen  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 120
Total Fat: 13.7g
Cholesterol: 40.8mg
Sodium: 552.2mg
Potassium: 548.9mg
Carbohydrates: 17g
Fiber: 7.9g
Sugar: 1.9g
Protein: 8.8g