Ingredients for 4 dozen:
9 ounces bittersweet chocolate
1/2 cup whipping cream
2 tablespoons unsalted butter
2 tablespoons coffee concentrate (1 tablespoon instant espresso
dissolved in 1/4 cup boiling water)
1 cup cocoa
Chop the chocolate into teaspoon-sized pieces. Heat cream just to a simmer. Pour it into a bowl over the chocolate pieces and whisk until the mixture is smooth. Stir in the butter.
Make a coffee concentrate by stirring instant coffee into boiling water. Spoon two tablespoons into the chocolate mixture. Refrigerate 3 hours or overnight.
Sift cocoa onto a plate. Scoop tablespoon-sized pieces of chocolate onto the plate and roll them into a ball as you coat them with cocoa.
Placed coated truffles on wax paper and keep chilled until 15 minutes before they are to be served.