Place chocolate in large mixing bowl. In a medium pan, bring cream, corn syrup and coffee beans to a boil. Remove from heat and let sit for 5 minutes. Strain coffee beans. Gradually pour cream mixture over chocolate; mix well with spatula and finish with electric mixer. Let crystallize in refrigerator overnight.

Using small scoop, make small balls and finish rolling by hand. In a small bowl, add cocoa powder. Roll truffles in cocoa powder and set aside. Chill until ready to serve.