espresso truffles

Directions

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.