[Anonymous]

Starbucks Espresso Truffles

1/2 cup milk
1/2 cup heavy cream
1 tbsp lite corn syrup
1/4 cup Starbucks Espresso beans, finely ground
14 oz. Valrhona dark bitter-sweet chocolate
1 tbsp butter

Break chocolate into pieces in copper bowl. Put bowl over large saucepan filled with 2 inches of hot water. Stir occasionally and keep the water below a simmer so that no steam or water gets into the chocolate.

* Bring milk & cream to a boil; stir in corn syrup. Add ground espresso and let infuse for 20 minutes. Strain mixture through cheesecloth and pour over the melted chocolate.

Mix slowly and gently; the mixture should be glossy and smooth. (This mixture is called "chocolate ganache.") Refrigerate for 1 hour. Using a teaspoon, scoop enough ganache to make a small ball about 1" in diameter.

Keeping hands flat, roll the ganache between your hands to form a ball. Roll ball in cocoa powder.

Repeat. Makes about 40 truffles.

In an airtight container, these truffles will last about 2 weeks when refrigerated.

*If water, steam, or condensation contact melting chocolate, it will "seize up" and cannot be salvaged.

For best flavor, bring to room temp. before serving.

Also, no matter what delectable treat you are cooking, don't let your chocolate boil - boiling can sabotage both aroma and taste.