(Yields 12)
8 oz (or 2 bars) of your favorite dark chocolate (such as Ghiradelli’s Intense Dark, which is 72% cacao)
½ cup heavy cream
1 tbsp brewed coffee
½ tsp vanilla extract
½ cup chocolate-covered espresso beans, crushed
Finely chop the chocolate and place in a heatproof mixing bowl. Heat the cream in a small saucepan until it’s just coming to a simmer, being careful not to let it curdle. Pour the cream over the chocolate and stir until the chocolate is completely melted. Mix in the coffee and vanilla.
Refrigerate for 30 minutes.
Line a baking sheet with parchment paper. Using two spoons, scoop the chocolate mixture into small balls and place onto the prepared baking sheet. Lightly roll each of the balls in the crushed espresso beans. Refrigerate for an additional 20 minutes, or until the truffles are firm. Serve at room temperature. Store leftovers in the refrigerator.
Suggested wine pairing: a full-bodied cabernet sauvignon that smells like a campfire and tastes like dried cherries.