Another recipe from a local shop, Sweets Homemade Candies, that I've adapted.

* Exported from MasterCook *
Espresso Truffles

1 1/2 pounds Belgian Milk Chocolate -- melted over simmering water in a double boiler
3/4 cup heavy whipping cream -- scalded
1 1/2 Tablespoons instant espresso powder
OR more. I use 2T at least
1/2 cup sugar or powdered sugar
1 teaspoon Belgian cocoa powder
1 teaspoon cinnamon powder

Dissolve espresso powder in scalded cream. Put melted chocolate into mixing bowl and slowly add cream, while beating on low speed of mixer. When all cream is incorporated, turn mixer to medium high and beat for two minutes. Scoop mixture onto waxed paper lined baking sheet with a piping tube or teaspoon to desired size. Allow to chill in refrigerator approximately two hours. Combine sugar, cocoa powder and cinnamon powder. Roll truffles into balls and coat with cocoa, sugar, cinnamon mixture. Be sure to coat truffles immediately after rolling, so they will pick up more of the coating. Set into candy cups and serve at room temperature. Will stay fresh approximately one week.

Description:
"Sweets Handmade Candies 4991 S Virginia St #C Reno, NV 89502"

NOTES : I line an 8x8 baking pan with Saran Wrap or foil and pour chocolate mixture into pan. Chill. Then flip out onto cutting board. Cut into quarters and return 3 of the quarters to freezer. Cut the quarter you have into 16 or 20 or 25 pieces. Drop each piece into a container filled with the cocoa mixture (adjust portions to your personal taste) and toss around to coat. Put into container for keeping and into freezer. Repeat with each remaining quarter.