Super Easy Chocolate Truffles

Super easy truffles have only a couple of components to them; Fillings, Outer Coatings and Decor(optional).

Fillings are simple enough and contain very few ingredients: cream, chocolate and a flavoring agent.

Outer coatings are necessary to cover and keep the filling from drying out and also help in distinguishing flavors if you are making more than one flavor.

Decor is optional, but gives the truffle that little extra sumpin' and increases the swoonability factor if you will be giving these away.

Filling(Ganache)

1 Cup Heavy Cream
1 T Espresso powder
12 oz Semi-sweet or dark chocolate, chopped (you may use chips, but use the best chocolate you can afford)
1/2 Cup Chocolate jimmies(sprinkles)
1/2 Cup Chocolate covered coffee beans

Chop chocolate and place in a medium container. Place espresso powder in a sachet to steep in the milk. (you can use empty tea bags, or make your own by using cheesecloth or a coffee filter cut to the right size and tied off with some cooking twine). Place coffee sachet and milk in a small pot and heat slowly allowing coffee flavor to infuse in the milk, to just before boiling. Be careful not to scald the milk. Remove sachet and squeeze milk out of it carefully so it does not tear. Pour espresso infused hot milk over the chocolate chips and walk away, DO NOT STIR YET! I mean it, don't stir. Set a timer for five minutes.

When the timer goes off return to the milk and chocolate mixture and stir gently at first in circular motion beginning at the center of the mixture and working your way to the outside of the container. Continue stirring until all chocolate is incorporated and you have a beautiful, glossy chocolate staring back at you. There should be no lumps. Pour your luscious chocolate mixture into a shallow metal pan, such as a cake pan and chill it in the fridge for at least an hour. The ganache needs to be set, but not brick hard.

While your filling is setting, prepare the outer coating. Chop the chocolate coffee beans into small pieces. Mix the chopped beans and the chocolate jimmies together in a shallow pan.

Once filling is set, remove from fridge. Using a melon baller, scoop out ganache and roll into balls, approximately 1 inch in size. Roll each ball into the coffee bean/chocolate jimmie mixture. Voila! a super easy espresso chocolate truffle. Store in an airtight container until ready to eat.