Truffles with coffee and liqueur

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The coffee beans are infused overnight in 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 with a blender, pour the cream into a bowl, cover it with plastic wrap tightly and let it cool completely in the refrigerator.
We shape truffles of 10 grams each and freeze for 30 minutes.
We coat the truffles in tempered chocolate or cocoa powder.
Let it settle and enjoy. Bon appétit!