Tiramisu Truffles

Melt white chocolate in a double boiler until smooth. Set a side to let it cool until just lukewarm.

Dissolve instant espresso in water. Set aside.

After the chocolate has cooled, add mascarpone cheese and whisk until smooth. Reserve 5 tablespoons of the mixture in a separate bowl. Add the espresso and water mixture to the remaining ganache and stir. Cover and refrigerate overnight.

Add almond flour to a hot pan and toss until the almond flour is aromatic and slightly golden in color. Be careful not to burn the almond flour. Allow to cool.

Mix toasted almond flour into the reserved 5 tablespoons mascarpone mixture. Refrigerate till cooled. Once cooled, use a teaspoon and scoop the almond mixture into small round balls.

To assemble:
Grate 1 ounce of semisweet chocolate. Toss shavings in Dutch processed cocoa powder. Set aside.

Using a metal round measuring spoon or a small cookie scoop, scoop out balls from the tiramisu ganache. Push the almond balls prepared earlier into the center of the ganache and roll very quickly with your cold hands. Cool the prepared truffles in a refrigerator.

Melt remaining 8 ounces semisweet chocolate and, using a fork, dip the truffles in the melted chocolate. Let the excess drip off and then place back on the parchment paper.

Roll truffles in chocolate shavings. Consume immediately or refrigerate in an airtight container for up to 1 week.