Chocolate & Espresso Truffles

Directions

1. Heat the heavy cream and espresso in a small saucepan over medium heat. Bring it just to a simmer - you’ll see tiny bubbles forming around the edges of the pan; remove from the heat immediately.
   
2. Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot espresso-infused cream over the chopped chocolate and let it sit for about one minute to soften it. Gently stir the chocolate and cream mixture until it's smooth and all the chocolate has melted. If there are still some unmelted chocolate pieces, place the bowl over a pot of simmering water (double boiler) and continue stirring until fully melted.
3. Once the mixture is smooth, add the unsalted butter, coffee liqueur (if using), vanilla extract, cinnamon and a pinch of salt. Stir until everything is well combined. Cover the bowl with plastic wrap, making sure the plastic wrap touches the surface of the mixture (this prevents skin from forming), and refrigerate for at least two to three hours or until the mixture is firm enough to handle.
4. Once the truffle mixture is firm, use a spoon or a melon baller to scoop out small portions and roll them into 1-inch diameter truffle balls. Place them on a baking sheet lined with parchment paper. If the mixture is too sticky, you can dust your hands with cocoa powder to help with rolling.
5. After shaping all the truffles, you can choose how to coat them. Roll them in cocoa powder for a classic look, or dip them in melted chocolate and set them for a smoother outer layer. You can also coat them in powdered sugar for a snowy appearance. Once coated, return the truffles to the refrigerator for 15 to 20 minutes to set. Store them in an airtight container in the refrigerator. Serve them chilled or at room temperature. Enjoy!