Mocha Truffles

• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 cup whipping cream
• 1 1/2 tablespoons ground espresso beans
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 4 pieces
• 1/2 cup unsweetened cocoa powder

1. Place chocolate in 4-cup glass measuring cup.
2. Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring every 30 seconds, about 3 minutes total.
3. Line small strainer with double thickness of damp cheesecloth; place strainer over measuring cup with melted chocolate.
4. Pour cream into 2-cup glass measuring cup.
5. Place in microwave oven and bring to boil on high.
6. Stir ground espresso beans into hot cream; let steep 5 minutes.
7. Pour cream mixture into prepared strainer set over chocolate; discard solids in strainer.
8. Stir until cream-chocolate mixture is well blended and smooth.
9. Place butter on plate.
10. Microwave 10 seconds on high to soften.
11. Add butter, 1 piece at a time, to chocolate mixture, stirring until melted.
12. Cover ganache with plastic wrap and chill until firm, about 2 hours.
13. Line baking sheet with waxed paper.
14. Place cocoa powder in medium bowl.
15. Using 1 rounded teaspoon for each truffle, quickly roll chocolate ganache between palms into balls (chill remaining chocolate mixture briefly if mixture softens).
16. Drop each truffle into cocoa powder to coat; shake off excess.
17. Place on prepared baking sheet.
18. Chill truffles until firm, at least 2 hours.
19. (Can be made 2 weeks ahead.
20. Store in airtight container in refrigerator.
21. Dust truffles with cocoa powder before serving.)

bittersweet, whipping cream, ground espresso beans, butter, cocoa

Taken from www.epicurious.com/recipes/food/views/mocha-truffles-107722 (may not work)