INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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