A variation on the basic truffle, using powdered espresso and Kahlua. Once you have made plain truffles and then tried added different ingredients such as in this recipe, you'll get more courageous with trying other variations.
About 1/2 cup unsweetened cocoa powder (to coat hands for rolling)
Dipping 3 lb. dark chocolate
Prepare the Ganache. Chop the dark and milk chocolate into small pieces and melt in a double boiler over hot water. Melt the chocolate slowly. One way to do this is to heat the water until scalding hot and then turn off the burner.
Depending on how long it takes to melt the chocolate, you may need to reheat the water. Stir the chocolate occasionally to help with melting.
While the chocolate is melting, heat the cream over medium heat, stirring frequently until the cream just boils. Add the espresso powder and mix thoroughly. Let the cream mixture cool for one minute before adding it to the melted chocolate. Once you add the cream, just keep stirring and the cream will slowly disappear into the chocolate. Be sure not to incorporate any air into the mixture or else the texture of your truffles could become dry and crumbly. Wipe the bottom of the double boiler with a towel to remove water (very important! so as not to add any water to the chocolate) and pour your ganache into a bowl to cool.
Dipping Pick up one truffle at a time with your fingers, dip into melted dipping chocolate and roll quickly, then place on a tray lined with wax paper.
You can decorate with a typical 'truffle drizzle' as in the picture, or you can roll the truffles in cocoa, coconut or chopped unsalted pistachios.
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