1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
8 ounces semi sweet
4 ounces, bittersweet chocolate, chopped
1 teaspoons instant espresso powder
1/8 teaspoon of salt
10 ounces of chocolate, dark, milk, white, or some of each (separately)
2 additional ounces of Chocolate, different than used for dipping (optional)
Place cream in a saucepan.
Add butter, sugar, salt, and instant espresso.
Bring to a simmer.
Strain cream and pour over chopped chocolate.
Cover bowl with plastic wrap. Let stand for 10 minutes.
Remove plastic and whisk until chocolate and cream are fully combined, smooth, and glossy.
Place in a glass loaf pan and refrigerate for at least 90 minutes or until firm.
Scoop genache into half ounce balls and place on a parchment lined baking sheet.
Use a spoon or hands to smooth into spheres.
Use your hands to create more perfect spheres.
Place baking sheet into the freezer for 15 to 30 minutes or refrigerate for several hours.
While the genache balls are chilling, melt 10 ounces of chocolate in a double boiler or in a bowl placed over sauce pan with an inch hot water. Do not allow the bowl touch the water. Keep the water temperature below a simmer.
Stir the chocolate to combine and remove any unmelted chocolate. Using two forks, dip each genache ball into the melted chocolate.
Place the coated truffles back onto the parchment. Cool truffles in the refrigerator.
While the truffles are cooling, chop the remaining two ounces of chocolate.
Place the chocolate in a ramekin and melt the chocolate on low in the microwave. Stir to combine.
Place melted chocolate in a pastry (or zip) bag and cut the tip. Drizzle the chocolate over the truffles.
Store truffles in a cool, dry location.
Makes approximately 2 dozen truffles.