Instructions: Place the chopped chocolate, butter, cream and espresso powder in a saucepan. Cook on low heat until barely melted. Stir until smooth.

Cool over a larger bowl filled with ice and water, stirring often, until the mixture thickens.

On a baking sheet lined with waxed paper, pipe or spoon the mixture into mounds - about 2 tsp/10 mL each. Chill.

Melt the remaining chocolate on low heat. Pour into a shallow baking dish. Have another baking dish on hand with the crushed cereal in it.

Have another baking sheet lined with waxed paper nearby.

Dip the palms of your clean hands lightly into the melted chocolate and roll a cold truffle in the warm chocolate on your hands. Roll the truffle in the crushed cereal and place on the prepared baking sheet.

Repeat until all the truffles are rolled.

Refrigerate or freeze. I like to serve these at room temperature when the filling is slightly soft inside with a crisp chocolate shell, but its been easy to eat them cold or frozen.

NOTES : Just because they contain coffee and are rolled in crushed cereal doesnt mean you can only eat them for breakfast! You can also roll them in chopped nuts, cocoa or icing sugar, and they freeze perfectly!

approx. 4 dozen truffles.

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