Add the chopped chocolate and cream to a double bowl insert or metal bowl set over a pot with about an inch of water (the water should not touch the bottom of the bowl). Heat the water on low and stir intermittently until the chocolate has melted completely.
8 ounces bittersweet chocolate, chopped, 1/2 cup heavy cream
Remove the insert or bowl from the pot and set it on a dry kitchen towel.
Add the corn syrup, cubed butter, and coffee liqueur and stir gently to mix.
2 tablespoons light corn syrup, 1 tablespoon unsalted butter, softened and cubed, 1 tablespoon Kahlua or other coffee liqueur
Add the cocoa, espresso powder, and salt and stir.
1/4 cup cocoa, 1 tablespoon instant espresso powder, pinch salt
If using molds, pour or spoon the ganache into the molds. Otherwise put the bowl directly into the refrigerator. Chill for at least two hours.
Combine the cocoa and confectioners' sugar into a small bowl.
1/4 cup cocoa, 1/4 cup confectioners' sugar
If using molds, release the ganache centers from the molds into the bowl containing the cocoa mixture.
If forming truffles by hand, use a small cookie scoop (#70) to scoop one tablespooon of ganache. Then roll it in your hands to form a rough ball and drop it into the cocoa mixture.
Use a fork or candy dipping scoop to remove the truffles from the cocoa, shake off the excess cocoa, and transfer to a storage container.
Cocoa-coated truffles should be stored in the refrigerator.
Alternative: you can coat the coffee ganache centers with tempered chocolate. You'll need about 8 ounces (1/2 pound) of chocolate for this recipe, but it may be easier to temper a larger amount.