Truffles with coffee and liqueur

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Soak the coffee beans overnight in the sweet cream.
Then bring the mixture to a boil, strain it through a sieve, and measure exactly 115 grams.
Bring the coffee-infused cream back to a boil and pour it over both types of chocolate, pour the glucose syrup, wait a few minutes, and mix.
Cool the cream to a temperature of 38-40 degrees, add the softened butter, and finally pour in the liqueur.
Blend everything again, pour the cream into a bowl, cover it tightly with plastic wrap, and leave it in the fridge until it’s completely cooled.
Shape truffles of about 10 grams each and freeze for 30 minutes.
Roll the truffles in tempered chocolate or cocoa powder.
Let it settle and enjoy. Bon appétit!