8 oz. bittersweet or dark chocolate bars, finely chopped (do not use chocolate chips)
2/3 c. heavy cream
2 tbsp. instant coffee powder
1 tbsp. butter, softened to room temperature
Possible toppings: Cocoa powder, chopped nuts, melted chocolate, chocolate sprinkles
Place the chocolate, instant coffee and butter in a medium-sized, heat-proof bowl.
Add the heavy cream to a small saucepan. Bring to a simmer over low heat. Use a spatula to stir and scrape down the sides every few minutes.
Pour the hot cream over the chocolate, coffee and butter. Let stand for 5 minutes. Then mix until smooth. Transfer to a shallow baking pan for faster cooling.
Place in the refrigerator and let cool for 2 hours or until firm.
Prepare a large baking sheet with parchment paper.
Use a tablespoon to scoop out the truffle mixture into mounds. Roll each 1 into a ball. The mixture will melt in your hands, so work quickly. Use a little butter on your hands to prevent the mixture from sticking.
Place in refrigerator until completely chilled.
Roll in topping of your choice and serve at room temperature.