Categories: Candies, Christmas 
      Yield: 6 servings 
  
    3/4 c  Whipping cream 
      1 tb Instant espresso or coffee 
           -powder 
     14 oz White chocolate, very finely 
           -chopped 
      2 tb Kahlua 
           Dipping chocolate: 
      1 lb White chocolate, very finely 
           -chopped 
      2 ts Vegetable oil 
      3 tb Chocolate-covered coffee 
           -beans, very finely chopped 
  
  1. To make the truffles: In a medium saucepan, bring the cream and 
  espresso powder to a boil.  pour over the chocolate and whisk until 
  completely melted.  whisk in the Kahlua. Refrigerate until completely 
  chilled and firm. 
   
  2. With a tsp, place pieces of the chocolate onto a foil-lined baking 
  sheet.  Refrigerate to firm; roll into balls and refrigerate again for 
  about 30 minutes. 
   
  3. To prepare the dipping chocolate: In the top of a double boiler 
  set over hot water, place the chocolate and oil. stir until almost 
  melted. Remove the top of the double boiler from the heat and stir 
  until the chocolate has completely melted.  continue to stir until 
  the chocolate has cooled and reaches a temperature of 90 degrees. 
   
  4. Prepare 2 baking sheets by lining with aluminum foil.  Dip each 
  candy center in the melted chocolate, shake off the excess and place 
  on the 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. 
   
  5. Let the candies set for about 2 hours before storing in 
  refrigeration. If the centers start to come through the bottoms of 
  the chocolates, as often happens with soft mixtures, dip the bottoms 
  again in melted and cooled chocolate. 
   
  Source:  Seattle Times Kitchen