These candies are extremely similar to the famous Bordeaux chocolates found at See's. These are really easy, impressive and can be made as truffles or as a block shaped candy. In fact, these might be even better than the ones from the mall.
Step 1: Get the Pan Ready
Line a loaf pan (9" x 5") with parchment paper or foil. Spray lightly with non-stick baking spray. This is important so the finished candy centers will remove easily.
Step 2: Sugar Mixture
Place 1/4 c. cream in a small saucepan. Add 1/2 T. espresso powder, 1 T. corn syrup, 1/2 c. granulated sugar. Stir over medium heat until sugar is dissolved and mixture begins to boil.
Step 3: Boil Sugar Mixture
Once the boiling begins, cover the pan with a lid and set the timer for three minutes. Uncover the pan and check the temperature. You want it to reach 240 degrees. It if is, remove from heat, otherwise boil a bit longer.
Step 4: Chocolate Mixture
Place the sugar mixture aside to cool for about 10 minutes. Meanwhile, place 1/4 c. cream in a small saucepan. Heat until cream begins to steam. With this small amount it is very quick. Then add 1 cup white chocolate chips and let sit for a couple of minutes.
Step 5: Beating the White Chocolate
After a couple of minutes of the white chocolate chips sitting in the heated cream beat vigorously. White chocolate will resist the beating, but do it anyway. Soon it will be smooth and shiny. Then add the previously cooled sugar mixture and mix well.
Step 6: Preparing to Refrigerate
Pour the newly blended candy into the prepared pan. Take 1/2 T. unsweetened cocoa and add 1/2 t. espresso powder and blend. Sprinkle that mixture over the candy. Pop the candy into the refrigerator for at least four hours to firm up.
Step 7: Ready to Dunk
Once the candy has set up prepare the chocolate coating. Add 1 c. semi-sweet chocolate chips to a deep glass container (such as a 2-cup measuring glass). Add 1 T. vegetable shortening. In 30 second increments microwave the chocolate, taking it out and stirring between blasts.