Chocolate cake mixed with a bit of espresso and Starbucks coffee liqueur and a bit of cinnamon...portioned out using #40 disher/scoop...formed into shape and toothpick inserted into bottom...froze briefly then dipped into white chocolate and toothpick inserted into a hole cut into a white chocolate covered sugar cookie to rest...fondant/gumpaste handle attached while chocolate was still tacky...topped with caramel swiss meringue buttercream...inspired by all the awesome truffle items produced by Bakerella!