3/4 c Whipping cream

1 tb Instant espresso or coffee

-powder 14 oz White chocolate, very finely

-chopped 2 tb Kahlua

Dipping chocolate: 1 lb White chocolate, very finely

-chopped 2 ts Vegetable oil

3 tb Chocolate-covered coffee

-beans, very finely chopped 1. To make the truffles: In a medium saucepan, bring the cream and

espresso powder to a boil. pour over the chocolate and whisk until completely melted. whisk in the Kahlua. Refrigerate until completely chilled and firm. 2. With a tsp, place pieces of the chocolate onto a foil-lined baking

sheet. Refrigerate to firm; roll into balls and refrigerate again for about 30 minutes. 3. To prepare the dipping chocolate: In the top of a double boiler

set over hot water, place the chocolate and oil. stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees. 4. Prepare 2 baking sheets by lining with aluminum foil. Dip each

candy center in the melted chocolate, shake off the excess and place on the baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. 5. Let the candies set for about 2 hours before storing in

refrigeration. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate. Source: Seattle Times Kitchen