Step 1

Chop 9 oz chocolate and transfer into medium size bowl.

Step 3

Heat 3/4 cup of heavy cream until it just begins to simmer.

Step 5

Pour over chopped chocolate.

Step 7

Let it sit for 1 minute.

Step 9

Then stir with spatula until chocolate is fully melted and smooth.

Step 11

Add vodka espresso and stir until incorporated with melted chocolate.

Step 13

Cover with a piece of plastic wrap directly on the surface and refrigerate for 3 hours or overnight.

Step 15

After 3 hours or longer:

Step 17

Take teaspoon of the ganache and roll into balls. I don't like to specify the size of the truffles.

Step 19

It is your choice. You can go super small like 1 tsp or you can go big like 1 TBSP or more.

Step 21

Roll them into balls and coat with cocoa, grounded walnuts, hazelnuts or coconut.

Step 23

Store in the fridge for 2 weeks.

Step 25

Important: Wash and dry your hands after rolling a few truffles. Yes, this is the "sticky situation" when making the chocolate truffles but you have to adjust. Wash your hand and keep going.

Step 27

Options 2 is to wear rubber gloves.

Step 29

Storage:

Step 31

Fridge - 2 weeks

Step 33

Freezer - 3 months