Step 1

Place the chocolate, salt and espresso powder in a heat-proof bowl. Set aside.

Step 2

Heat the cream in the microwave at 50% power for 60-90 seconds until hot, but not boiling. Pour over the chocolate and allow to sit for at least 5 minutes, untouched.

Step 3

Stir the chocolate and cream until the chocolate is completely melted and smooth. Then, stir in the vanilla extract. Allow the mixture to cool for 15 minutes, then refrigerate for 1-2 hours (or overnight) until the chocolate is firm.

Step 4

Remove the chocolate from the fridge and let it sit for 20-30 minutes at room temperature, until you can easily scoop the chocolate without it breaking apart. Use a small cookie scoop or spoon to make balls of chocolate. Place on a cookie sheet lined with parchment paper or a silicone baking mat.

Step 5

Roll the balls of chocolate between your hands until a round, smooth ball is formed. Then roll in toppings, if desired.

Step 6

In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30 second intervals; stir after each interval and continue until the chocolate is melted. Reduce microwave time as needed so the chocolate does not burn. Use a fork to dip the truffle in the chocolate, covering it completely. Tap the fork on the side of the bowl to remove excess chocolate. Allow the chocolate to set.

Step 7

Wait until the chocolate has fully set, then apply the drizzle. Fill a small piping bag or Ziploc bag with 2-3 tablespoons of melted chocolate and cut off the tip/corner of the bag. Drizzle and allow to set.