Dark Chocolate Espresso Truffles

• 2-1/4 lb. high quality dark chocolate *
• 2 cups heavy whipping cream
• 2 tbsp. finely ground espresso **
• 36 whole coffee beans

1. Using a serrated-edged knife, chop half of the chocolate and place it in a mixing bowl.
2. Put the cream and ground espresso in a saucepan and bring to a very low simmer (be sure not to boil and scald the cream).
3. When the cream is nice and hot, pour it over the chopped chocolate and stir gently with a wooden spoon or spatula to melt.
4. When the chocolate is melted, place a piece of plastic wrap directly on the chocolate and put it in the refrigerator until it is firm (about 3 hours).
5. In the meantime, chop the remaining chocolate with the serrated knife and place it in a glass bowl.
6. This will be the dipping chocolate for the truffles.
7. Prepare a cookie sheet lined with a piece of parchment paper.
8. When the chocolate in the fridge is good and firm, scoop small portions onto the cookie sheet.
9. You may use a small ice cream scoop, melon baller, etc.
10. Each scoop should be rolled in your hands to make it very round.
11. I recommend running your hands under very cold water between rollings to keep your hands from getting too warm and melting the truffles.
12. When you are finished rolling the truffles, put the cookie sheet in the fridge or freezer to harden them.
13. Meanwhile, set the glass bowl over a pot of boiling water, double-boiler style, and stir the chocolate very gently until melted.
14. Remove the melted chocolate from the heat and allow to cool slightly (4-5 minutes).
15. Take each truffle from the cookie sheet and carefully dip it in the melted chocolate, rolling it between your fingers and hands to completely coat it.
16. Set it back on the cookie sheet.
17. The chocolate should set within a few minutes, although you can speed up the process by refrigerating the truffles again for a minute after they are all dipped.
18. When they are hardened, drizzle melted chocolate over the top.
19. Then, use a skewer to dot the top of each truffle with a drop the of the melted chocolate... this is the "glue" to hold the coffee bean on.
20. Press the beans onto the truffles and enjoy.
21. Truffles will keep refrigerated in a covered container for a couple of weeks, but are best eaten within a few days (or immediately according to my taste-tester).

chocolate, heavy whipping cream, ground espresso, coffee beans

Taken from www.foodgeeks.com/recipes/19624 (may not work)