1/2 cup heavy cream
3 tablespoons butter
1 tablespoon light corn syrup
1 1/2 cups chocolate chips
2 tablespoons coffee liqueur
I teaspoon instant espresso powder
Cocoa for coating

In a small saucepan over low heat, combine heavy cream, butter, corn syrup, and chocolate. Heat over low heat, stirring constantly, until butter and chocolate melt and mixture is smooth. Remove from heat. Stir in coffee liqueur and espresso powder. Stir until blended. Transfer mixture to a bowl. Cover and refrigerate overnight. Roll mixture into 1/2 inch balls. Roll in cocoa. Place on a parchment-lined tray or plate. If the mixture is sticky, dust your fingers with additional cocoa. Cover truffles with plastic wrap. Refrigerate until serving.