Espresso Truffles

Bring heavy cream to very low simmer over medium-low heat. Remove from heat and pour over the dark chocolate chips in a glass bowl. Add butter and whisk until all is melted and glossy. Add in vanilla and espresso. Mix well and pour into a 9 x 9 square dish (ungreased). Place in the freezer for 30 minutes or until it has the consistency of fudge.

Scoop the frozen dough out in round balls with a cookie dough scoop or use a teaspoon and roll in your hands to make balls. Roll in cocoa powder, powdered sugar or colored sugar. You can stop here if you don’t want to cover them in chocolate.

To dip, melt 1 cup of desired chips for 30 seconds in the microwave. Stir, and keep microwaving in 20-second increments, stirring after each time. Let cool 1-2 minutes before dipping. Dip the balls into the melted chocolate with a fork and let cool on parchment or wax paper or a Silpat mat placed on a cookie sheet. If desired, sprinkle dipped truffles with sea salt or colored sugar.

Place finished truffles in the freezer for 10 minutes to set. Best served at room temperature.