1. In a small saucepan, heat cream and coffee beans over medium-high heat. As creamjust begins to boil, turn off heat and let coffee steep for 15 minutes.
2. Meanwhile, melt chocolate using a double boiler, or a metal bowl or saucepanthat will rest on top of a bottom saucepan. Fill bottom pan halfway with water. Place chocolate and butter in top pan. Heat water over medium-low heat. If water begins to simmer, lower heat so that water is barely steaming. Gently stir chocolate and butter after about 1 minute. Chocolate should melt slowly — it should feel barely warm to the touch. Stir every minute or so, until about three quarters of the chocolate is melted, about 6 to 10 minutes. Remove top pan from heat and stir until chocolate and butter have melted and mixture is smooth.
3. Drain coffee beans from cream, discarding beans, and add cream to chocolate. Stir until smooth and shiny, about 2 minutes. Add cinnamon and Kahlúa or vanilla, if using, and stir until smooth.
4. Pour mixture into a shallow bowl. Let set at room temperature for 30 minutes, then cover and refrigerate until firm, about 2 hours or overnight. Let rest at room temperature for a few minutes before forming truffles.
5. Scoop 1/2 teaspoonfuls of chocolate and place on a large plate. Shape each scoop into a ball with your fingers, and roll between your palms to smooth (it will be messy). Alternately, use a melon baller to scoop truffles and roll into shape if needed. Freeze plate of rolled truffles for 1 hour, until ready to finish. If you're planning to finish another day, store frozen truffles in an airtight container after they have set for 1 hour.
6. Finish truffles by choosing the finish of your choice. (see other recipes.)
Source: Hannaford fresh Magazine, January - February 2009