For coating: 12 ounces semisweet chocolate 2 cups powdered sugar
In a small saucepan combine cream, butter and corn syrup; bring to a simmer over low heat. Remove from heat and let cool for 5 minutes.
Stirring constantly, gently melt 8 ounces of chopped chocolate in the top of a double boiler, over a pan of simmering water. Remove from simmering water. Add cream mixture to chocolate and whisk until smooth. Whisk in espresso, cinnamon and bourbon. Let mixture cool at room temperature for 2 hours.
With an electric mixer on medium speed, whip chocolate mixture until it lightens in color, about 1 minute.
Spoon mixture into a pastry bag fitted with a 1/2" plain tip. Pipe 3/4" balls onto a baking sheet covered with parchment or wax paper. Chill centers in refrigerator for a least an hour.
Melt remaining 12 ounces of chocolate in top of a double boiler over simmering water.
Remove from simmering water and let cool until it reaches 90 degrees F. When chocolate has reached 90 degrees F., dip centers, one at a time, into chocolate to coat. Drop coated truffles into a bowl of powdered sugar and toss to coat.
Set finished truffles on a plate and repeat with remaining centers.
We used Scharffen Berger’s Semisweet Chocolate which is gluten-free and a spectacular chocolate.