Espresso Truffles

• heavy cream↗7⁄8 cup
• espresso powder↗1 tablespoon
• bittersweet chocolate, finely chopped divided↗14 1⁄2 ounces
• semisweet chocolate, chopped divided↗5 ounces
• unsweetened cocoa powder↗2 tablespoons
• sugar↗1⁄4 cup

Step-by-step instructions

1. 1

   IN A SMALL saucepan, combine cream and espresso powder, whisking well. Bring to a simmer over low heat.

2. 2

   IN A MEDIUM combine 8 1/2 ounces bittersweet chocolate and 2 ounces semi-sweet. Pour hot cream over chocolate, stirring until melted.Let chocolate cool.

3. 3

   WHEN CHOCOLATE is cool but not set whip with wooden spoon until lighter in texture and color.

4. 4

   ROLL tablespoonfuls of chocolate mixture between your palms to form balls Place on parchment paper and refrigerate to harden.

5. 5

   IN A SMALL MICROWAVEABLE BOWL combine remaining 6 ounces of bittersweet and 3 ounces semi-sweet chocolate. Melt in a microwave on medium for 30 second intervals until melted. Stir well.

6. 6

   DIP hardened chocolate pieces in melted chocolate, covering well. Place on parchment paper. When chocolate coating begins to set dust with cocoa powder and sprinkle sugar on top.