<p><font class="content">
<p>If not using chocolate chips, like a sensible person, chop chocolate
and set aside. Heat the cream and butter in a small saucepan over
medium heat. When butter has melted, add coffee. Bring to just shy of a
boil. Turn off burner, and immediately pour the chocolate into the
cream. </p>
<p>Alternately, put the above ingredients in a microwave-safe bowl and
nuke them for a minute or two, not long enough to boil the cream, but
enough to begin melting the chocolate.</p>
<p>Stir until smooth and consistently coloured. Cover and place in the
refrigerator until the truffle mixture is firm (this will take several
hours or overnight).</p>
<p>Sprinkle cocoa powder on a plate. Remove the truffle mixture from
the refrigerator. With your hands, or else a melon baller or small spoon
form the chocolate into round, bite-sized balls. Immediately roll the
truffle in the coating and place on a parchment lined baking sheet or
tray. Cover and place in the refrigerator until firm. Truffles can be
refrigerated for a couple of weeks or else frozen for a couple of
months. Bring to room temperature before serving.</p>
<p>Makes 30 small truffles.
</p>
</font></p><p><font class="content">OR IF YOU'VE GOT ONE... lightly oil and powder a silicone ice tray, and pour the melted chocolate mixture into it, bang the tray on the counter a couple times to settle it, and then put it in the freezer. In a couple of hours, you should be able to pop the chocolates out, already dusted with cocoa powder. This is also the better choice for putting cherries or orange zest in them, because the tray keeps the distribution more even.<br></font></p>