Instructions

Break chocolate into pieces in copper bowl. Put bowl over large saucepan filled with 2 inches of hot water. Stir occasionally and keep the water below a simmer so that no steam or water gets into the chocolate.* Bring milk & cream to a boil; stir in corn syrup. Add ground espresso and let infuse for 20 minutes. Strain mixture through cheesecloth and pour over the melted chocolate. Mix slowly and gently; the mixture should be glossy and smooth. (This mixture is called "chocolate ganache.") Refrigerate for 1 hour. Using a teaspoon, scoop enough ganache to make a small ball about 1" in diameter. Keeping hands flat, roll the ganache between your hands to form a ball. Roll ball in cocoa powder. Repeat. Makes about 40 truffles. In an airtight container, these truffles will last about 2 weeks when refrigerated. For best flavor, bring to room temp. before serving. *If water, steam, or condensation contact melting chocolate, it will "seize up" and cannot be salvaged. Also, no matter what delectable treat you are cooking, don't let your chocolate boil - boiling can sabotage both aroma and taste.