WHITE CHOCOLATE-COFFEE TRUFFLES

FO THE TRUFFLES:
3/4 cup heavy (whipping) cream
1 tbsp instant espresso or coffee powder
14 oz white chocolate, very finely chopped
2 tbsp Kahlua
FOR THE DIPPING CHOCOLATE:
1 lb white chocolate, very finely chopped
2 tsp vegetable oil
3 tbsp chocolate-covered coffee beans, very finely chopped

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.

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.

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 F.

Line 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. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean.

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