Espresso Chocolate Truffles

I came across this recipe on the Sprinkle Bakes website.  And I just had to add it to my list! And now the day is finally here!

These make about 60 truffles, give or take a few! I made these smaller than those on the Sprinkle Bakes website since these are so rich! I also adapted the method a little.

• 24 oz semisweet chocolate chips
• 8 oz package mascarpone cheese, softened
• 2 tsps of espresso (or 2 tbsp instant coffee granules dissolved in 1 tsp hot water)
• Unsweetened cocoa powder for rolling the truffles

1. Melt chocolate chips in a double boiler
2. Blend mascarpone cheese and coffee mixture
3. Fold everything together with a spatula
4. Refrigerate to chill until firm enough to scoop into balls (I used a tsp to scoop, and another one to shape)
5. Using a teaspoon, scoop a little chocolate (like how ice-cream is scooped - it's actually rolled into a tight curl) to make a ¾ inch ball. (You may need have make a few until you know how much truffle mix to scoop)
6. Gently roll into a ball with your hand and place on a parchment lined cookie sheet. (It will stick to your hand. If it does, then chill the mixture for a little longer, or don't use too much pressure when rolling into a ball)
7. Chill for 15-30 minutes. 
8. Add a couple of tbsp of the cocoa powder in a bowl
9. Take the rolled balls out of fridge, and roll balls balls again to smooth them out (roll 3, then go to next step)
10. Roll the balls into cocoa, gently lift out, and place on parchment paper. I placed each one in a small foil candy case (like the ones Ferrero Rocher are in!).  Repeat steps 9 and 10! :)
11. Store in parchment lined container

Don't these look adorable?

You could also try coating the truffles in melted chocolate rather than a dusting of cocoa powder. Or how about some chopped nuts? Shredded coconut? And oh oh oh - instead of coffee, how about some orange and orange rind? :))  The possibilities are endless!