Dark Chocolate Espresso Truffles - chocolate

Method

• Using a serrated-edged knife, chop half of the chocolate and place it in a mixing bowl.
• Put the cream and ground espresso in a saucepan and bring to a very low simmer (be sure not to boil and scald the cream).
• When the cream is nice and hot, pour it over the chopped chocolate and stir gently with a wooden spoon or spatula to melt.
• When the chocolate is melted, place a piece of plastic wrap directly on the chocolate and put it in the refrigerator until it is firm (about 3 hours).
• In the meantime, chop the remaining chocolate with the serrated knife and place it in a glass bowl.
• This will be the dipping chocolate for the truffles.
• Prepare a cookie sheet lined with a piece of parchment paper.
• When the chocolate in the fridge is good and firm, scoop small portions onto the cookie sheet.
• You may use a small ice cream scoop, melon baller, etc.
• Each scoop should be rolled in your hands to make it very round.
• I recommend running your hands under very cold water between rollings to keep your hands from getting too warm and melting the truffles.
• When you are finished rolling the truffles, put the cookie sheet in the fridge or freezer to harden them.
• Meanwhile, set the glass bowl over a pot of boiling water, double-boiler style, and stir the chocolate very gently until melted.
• Remove the melted chocolate from the heat and allow to cool slightly (4-5 minutes).
• Take each truffle from the cookie sheet and carefully dip it in the melted chocolate, rolling it between your fingers and hands to completely coat it.
• Set it back on the cookie sheet.
• The chocolate should set within a few minutes, although you can speed up the process by refrigerating the truffles again for a minute after they are all dipped.
• When they are hardened, drizzle melted chocolate over the top.
• Then, use a skewer to dot the top of each truffle with a drop the of the melted chocolate... this is the "glue" to hold the coffee bean on.
• Press the beans onto the truffles and enjoy.
• Truffles will keep refrigerated in a covered container for a couple of weeks, but are best eaten within a few days (or immediately according to my taste-tester).