Instructions

• Step 1: Infuse the Cream - Pour the heavy cream into an oven-safe dish. Add the coffee beans and place it in a preheated oven at 100°C (212°F) for about 10-15 minutes. Strain the cream to remove the coffee beans and set aside.
• Step 2: Melt the Chocolate - In a double boiler or microwave, melt the bittersweet chocolate couverture slowly, stirring frequently to prevent burning.
• Step 3: Combine Ingredients - Once the chocolate is melted, remove it from the heat. Add the infused cream and unsalted butter to the melted chocolate. Stir gently until glossy.
• Step 4: Add the Kahlua - Stir in the Kahlua or your choice of coffee liquor to enhance the flavor profile.
• Step 5: Chill the Mixture - Cover the bowl with plastic wrap and refrigerate for about 2 hours, or until the mixture is firm enough to handle.
• Step 6: Shape the Truffles - Use a cookie scoop or melon baller to portion out small amounts of the mixture and roll them into smooth balls.
• Step 7: Coat the Truffles - Roll each truffle in cocoa powder until evenly coated.
• Step 8: Store and Serve - Place the truffles in an airtight container and store in the refrigerator until ready to serve.