Start by finely chopping the bittersweet chocolate and placing it in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped chocolate. Let it sit for a minute to allow the chocolate to melt.
While the chocolate is melting, add the unsalted butter to the bowl. If you want a stronger coffee flavor, lightly crush the coffee beans and add them to the chocolate-cream mixture. Stir gently until everything is combined and smooth. If you prefer a clear ganache without coffee bean pieces, strain the mixture through a fine mesh sieve at this stage.
Once the ganache is smooth, stir in the Kahlua or your choice of coffee liqueur. This adds a wonderful depth of flavor. Mix until fully incorporated and glossy.
Cover the bowl with plastic wrap and refrigerate the ganache for about 2 hours or until it is firm enough to scoop. This step is crucial for achieving the perfect truffle consistency.
Once the ganache is chilled, use a cookie scoop or melon baller to portion out the mixture. Roll each portion into a ball using your hands. It’s best to work quickly to avoid melting the ganache. Place the rolled truffles on a parchment-lined sheet pan.
Once all the truffles are formed, roll them in cocoa powder until thoroughly coated. This not only adds flavor but also gives them a classic truffle appearance.
Return the coated truffles to the refrigerator for another 30 minutes to set. This helps them hold their shape and ensures a firm bite.
