3/4 c Whipping cream

1 tb of Instant espresso or coffee powder

14 oz of white choc., (finely chopped)

2 tb of Kahlua

Dipping chocolate:

1 lb of White chocolate, very finely chopped

2 ts of Vegetable oil

3 tb of Choc.-covered coffee beans, (finely chopped)

Making the truffles: In a medium sized saucepan, bring the espresso powder and cream to a boil. pour the chocolate over and whisk until melted. Then whisk in the Kahlua. Refrigerate until chilled & firm. With a tablespoon, place pieces of the choc. onto a foil-lined baking sheet. Refrigerate to firm; roll into balls and refrigerate again for around 30 min.

Preparing the dipping chocolate: In the top of a double boiler set over hot water, place the choc. and oil. stir until melting point. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Then continue to stir until the choc. has cooled & reaches a temp. of 90 deg. F.

Prepare 2 baking sheets by lining them with aluminum foil. Dip each candy center into the melted chocolate, shaking off the excess and place on baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. Let the candies sit for around 2 hrs. before storing in the refrigerator. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted & cooled chocolate.