Truffles with coffee and liqueur

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The coffee beans are infused overnight in the sweet cream.
Then bring the mixture to the boiling point, strain it through a sieve and measure exactly 115 grams.
Bring to the boiling point the infused cream with coffee and pour it over both types of chocolate, pour glucose syrup, wait a few minutes and mix.
Cool the cream to temperature 38-40 grams, add the soft butter and finally pour the liqueur.
Pass with a blender, pour the cream in a bowl, cover it with plastic foil to the contents and leave to the refrigerator until completely cool.
We model truffles of 10 grams and freeze 30 minutes.
We shut the truffles in temperate chocolate or cocoa powder.
We let it stabilize and enjoy. Enjoy your meal!