Espresso Truffles

Ingredients

• 120g semi-sweet chocolate � Lindt 70% schokolade
• 120ml or 1/2 cup heavy cream
• 1 Tbsp espresso powder
• 1/2 T unsalted butter, room temperature
• 1/2 T vanilla extract
• 80g semi-sweet chocolate � Lindt 70% schokolade
• Lindt chocolate/espresso grinder (optional)
• *Substitute any good 70% chocolate in the recipe

Directions

1. Chop up the 120g chocolate and place in a glass bowl.
2. In a small sauce pan, combine the espresso powder and cream with a whisk. Heat the cream and espresso together over high heat until it comes to a rolling simmer.
3. Pour the hot milk over the chocolate and let stand for 1 minute. DO NOT STIR!
4. Add the vanilla extract and butter and stir with a rubber spatula SLOWLY until all the chocolate has melted. NOTE: Make sure to scrape the bottom and sides of the bowl several times to ensure everything has been incorporated.
5. Pound the bowl on the counter 3-4 times to remove any air bubbles.
6. Allow the chocolate to cool, uncovered, until it reaches room temperature and begins to solidify. This should take 3-4 hours.
7. Line a flat baking sheet with wax paper.
8. Once the chocolate is solid, roll 1in balls of chocolate in your hands and place on the wax paper.
9. Freeze the balls for 2-3 hours or until completely firm and very cold.
10. Melt 80g chocolate over a double boiler.
11. One at a time, drop the cold balls into the melted chocolate. Move around with a fork to cover completely. Lift the chocolate with the fork and tap any excess.
12. Place the covered chocolate on the wax paper and immediately grind the chocolate/espresso over the top of the truffle. NOTE: If you don�t have a chocolate/espresso grinder, you can top the truffles with anything else you�d like. Chocolate jimmies, a coffee bean, sea salt. The melted chocolate will harden very quickly � if you�re going to top the truffles with something, be quick about it!
13. Allow the melted chocolate to set completely before serving the truffles. If not serving immediately, store in an air tight container in the refrigerator. Remove 30 minutes prior to serving.