• 250 ml (1 cup) prepared coffee
• 200 g (7 oz) granulated sugar
• 300 g (10 oz) black chocolate with 68% cocoa
• 180 g (6 oz) unsalted butter
• 30 g (3 tbsp) icing sugar
• 3 egg yolks
• 500 g (16 oz) milk or semi-sweet chocolate
• Sufficient quantity cocoa powder, granulated crocant or icing sugar

1. Combine granulated sugar and coffee in a saucepan and heat. Reduce by half, about 3 minutes. Set aside 30 ml (2 tbsp) of this coffee syrup.
2. In a bain-marie over medium heat, melt chocolate with butter and 30 ml (2 tbsp) of coffee syrup obtained in step 1 (Be careful not to heat chocolate above 100°F. The bowl must not touch the water). Stir until a smooth consistency is attained then turn off heat.
3. Blanch egg yolks with icing sugar and incorporate to the mixture obtained in step 2. Refrigerate 1 to 2 hours.
4. With a teaspoon, spoon small portions and roll in the palm of hands to shape truffles. Refrigerate immediately.
5. Melt milk (or semi-sweet) chocolate and quickly dip truffles one by one. Roll each truffle in cocoa, crocant or icing sugar. Refrigerate for 60 minutes. Truffles are ready to wrap - in a gift box or colourful package.

Serves:
Time: hands-on: 20 min
cooking: 10 min
total prep: 30 min + cooling