Ingredients:

-2 sticks unsalted butter
-¾ cup sugar
-¾ cup espresso coffee
-8 ounces semisweet chocolate
-3 whole eggs
-3 egg yolks

1. Preheat oven to 350 degrees
2. Melt butter, sugar, coffee, and chocolate in top half of double boiler set in simmering water
3. Place in mixer, add egg yolks and whole eggs slowly until well blended
4. Pour into eight-inch cake pan
5. Place cake pan into water bath and bake 1 hour in a 350 degree oven
6. Remove cake pan from oven, and place in the refrigerator to cool
7. When cooled, use truffle scoop or teaspoon to scoop truffles and roll with hands into 1/2″ balls
8. Chill again until firm
9. Dip each truffle in melted chocolate of your choice or roll each truffle in cocoa
10. Chill and serve directly from fridge