Step 1

Warm the heavy cream in the microwave for 30-45 seconds, or until it reaches about 115F.

Step 2

In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt. Whisk until it is fully combined.

Step 3

Place the chocolate mixture in the fridge to chill for 4 hours, or until it has fully set.

Step 4

Once the chocolate has set, use a 1 tablespoon cookie scoop to scoop balls onto a parchment lined baking sheet. Smooth the truffles by rolling them around in your palms.

Step 5

Place the truffles in the freezer to chill for 10 minutes.

Step 6

Meanwhile, add the chocolate and coconut oil to a medium bowl. Microwave it on 30 seconds intervals, stirring between each interval, until the chocolate is fully melted.

Step 7

Dip each truffle one at a time into the melted chocolate and then place it on a parchment lined baking sheet to set.

Step 8

While the chocolate is still wet, add any sprinkles or decoration, if desired. We topped ours with a light sprinkle of sea salt and a drizzle of chocolate.

Step 9

Allow the chocolate to set fully before enjoying.

Step 10

Store in an airtight container in the refrigerator for up to 3 days.