Chocolate Espresso Truffles

Pour the Bittersweet Chocolate Chips (340 g) into the upper pan of a double boiler. Make sure you have a couple inches of water in the bottom pan. Heat the double boiler over medium-high heat to melt the chocolate.

Occasionally stir the chocolate with a whisk to help in melting the chocolate. Once the chocolate is completely melted, remove the upper pan from the double boiler and set it on your counter.

Mix the Instant Espresso Powder (1 Tbsp) with the Heavy Cream (180 mL). Pour this mixture over the chocolate & whisk together until you have created a beautiful ganache. The cream & chocolate will become smooth & uniform in color. Refrigerate for at least 2 hours.

When the ganache is firm, you are ready to roll truffles. In a shallow bowl, add a couple of heaping teaspoons ofUnsweetened Cocoa Powder (to taste) powder. Powder your clean, dry hands with a little of the cocoa. Using a teaspoon, scoop up almost a teaspoonful of the ganache.

Begin rolling the chocolate into a ball. You may need to dip the truffle into additional cocoa to prevent the truffle from sticking to your hands. Place the truffle on a clean, flat surface. Repeat with the remaining ganache. Refrigerate for an hour or so before serving.

Just before serving, roll the Chocolate Espresso Truffles in your favorite Sprinkles (to taste).