Pour the cream into a small lidded saucepan and bring to gentle boil. Turn the heat down to the lowest setting; add the espresso granules. Stir until combined. Take pan off heat, cover, and allow to infuse for 45 minutes.

Break the chocolate into large pieces. Have a wooden spoon and spoon rest ready. Put the chocolate in a microwave safe measuring cup–I use a Pyrex 2-cup glass measure–and melt the chocolate in 12 second spurts, taking the cup out and stirring each time the nuke stops. Once the chocolate is melted, add the salt. Stir. Add the butter in pieces, stirring between additions. If butter doesn’t melt thorougly, put chocolate back in microwave for 5 seconds or so, taking care to ensure butter is completely amalgamated.

Once 45 minutes are up, place a small strainer over the cup of buttery chocolate and pour the espresso cream through it. There won’t be much, and you may be tempted to skip this step. Don’t–you don’t want grainy truffles.

Stir cream into the buttery chocolate. It will look like frosting.

Now line 7 inch/20cm baking pan–a square or loaf is fine–with plastic wrap. Pour the chocolate into the pan, smoothing it with a spatula if necessary. Chill in refrigerator for about half an hour.

Spoon 2-3 tablespoons cocoa into a medium bowl. Have a plate or platter at hand.

Remove chocolate from refrigerator and cut into slices with sharp, thin-bladed knife. Toss each piece of chocolate in the cocoa and place in the dish. When all truffles (yes, they’re truffles now) are done, put the plate back in the refrigerator and chill for at least an hour.

Once truffles are completely chilled, transfer them to a lidded container, layering them between pieces of wax paper.  They will keep, refrigerated, for several weeks. Remove from refrigerator for about ten minutes before eating.

Notes:

I use Italian instant espresso granules to make truffles. You can also use regular coffee; if so, I’d suggest increasing the amount to a tablespoon, but you know your coffee better than I do.

Sea salt is suggested, as table salt is full of additives. In a recipe with few ingredients, each one stands out. Kosher salt is good alternative.

Other flavors to try: Fruit liqueuers like raspberry, orange, or almond; vanilla or hazelnut extracts, or tiny amounts of mint.