Bittersweet Chocolate Espresso Truffles
1 cup heavy cream
12 oz. bittersweet chocolate, such as Scharffen Berger, chopped
3 tbsp. cold unsalted butter, chopped
- pinch of salt
1/2 tsp. instant espresso powder, dissolved in 1/2 tsp. water
- choice of coatings: finely chopped chocolate-covered espresso beans, finely chopped candied ginger and/or confectioner's sugar sifted with cocoa powder and mixed with a pinch of kosher salt
In a heat-safe glass bowl set over a saucepan of simmering water, combine cream, chocolate, butter and salt (do not let bowl touch water). Let stand until the chocolate and butter are melted (about 5 min.); whisk until smooth and shiny. Remove from heat; whisk in espresso mixture. Cover with plastic; refrigerate until firm (about 3 hrs.). Line a large rimmed baking sheet with parchment paper. Drop 36 evenly sized scoops of truffle mixture onto the baking sheet. Chill until firm (about 1 hr.). Lightly moisten your hands with ice water; quickly roll truffles into balls. Roll truffles in desired coating(s). Truffles may be refrigerated for up to 3 days. Let refrigerated truffles stand at room temperature 15 min. before serving.