Dark Chocolate Espresso Truffles

Instructions

1. 1

   Chop the dark chocolate into small pieces and place it in a heatproof bowl.

2. 2

   In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.

3. 3

   Remove the cream from the heat and stir in the espresso powder until it is fully dissolved.

4. 4

   Pour the hot cream mixture over the chopped dark chocolate. Let it sit for a minute to allow the chocolate to melt.

5. 5

   Stir the mixture gently until the chocolate is completely melted and the mixture is smooth.

6. 6

   Cover the bowl with plastic wrap and refrigerate for about 1-2 hours, or until the mixture is firm enough to handle.

7. 7

   Once firm, use a small spoon or melon baller to scoop out small amounts of the chocolate mixture and roll them into balls with your hands.

8. 8

   Place the cocoa powder in a shallow dish and roll each truffle in the cocoa powder to coat.

9. 9

   Store the truffles in an airtight container in the refrigerator until ready to serve.