espresso truffles

1. 1

   in a microwave safe bowl add cream, corn syrup, butter and coffee.

2. 2

   microwave on med-high till hot but not boiling.

3. 3

   add chocolate and stir till melted.

4. 4

   once cool to the touch use a mixer and mix on high till colour lightens then cover and refridgerate for 3 hours minutes or overnight.

5. 5

   make small balls (bite size) with your hands using icing sugar so they don't melt.

6. 6

   then roll in cocoa or icing sugar, my favourite is to drizzle with white chocolate.

7. 7

   keep refridgerated will keep in a closed container for 2 weeks but they won't last that long.

No additional tips available.