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1
Place the minced chocolate, butter, cream and espresso pwdr in a saucepan.
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2
Cook on low heat till barely melted.
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3
Stir till smooth.
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4
Cold over a larger bowl filled with ice and water, stirring often, till the mix thickens.
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5
On a baking sheet lined with waxed paper, pipe or possibly spoon the mix into mounds - about 2 tsp/10 mL each.
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6
Chill.
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7
Heat the remaining chocolate on low heat.
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8
Pour into a shallow baking dish.
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9
Have another baking dish on hand with the crushed cereal in it.
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10
Have another baking sheet lined with waxed paper nearby.
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11
Dip the palms of your clean hands lightly into the melted chocolate and roll a cool truffle in the hot chocolate on your hands.
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12
Roll the truffle in the crushed cereal and place on the prepared baking sheet.
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13
Repeat till all the truffles are rolled.
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14
Chill or possibly freeze.
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15
I like to serve these at room temperature when the filling is slightly soft inside with a crisp chocolate shell, but it's been easy to eat them cool or possibly frzn.
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16
NOTES : Just because they contain coffee and are rolled in crushed cereal doesn't mean you can only eat them for breakfast!
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17
You can also roll them in minced nuts, cocoa or possibly icing sugar, and they freeze perfectly!
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18
approx.
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19
4 dozen truffles.
