Create a double boiler by boiling a pot of water on the stove and placing a medium-sized mixing bowl on top of it
Place the dark chocolate, heavy cream and espresso powder in the medium-sized bowl over the boiling water
Stir continuously until the chocolate is fully melted and shiny
Place the bowl of melted chocolate in the refrigerator for at least 2 hours until the ganache has hardened fully (I refrigerated mine overnight(
Line a baking sheet with parchment paper and using a melon baller, scoop out 1 teaspoon sized balls of ganache and roll into a perfect ball using the palms of your hands
Place the ganache truffles back on the parchment lined baking sheet and repeat until you've rolled all of the ganache
Freeze the ganache truffles for at least 2-hours
Using the same double boiler method as above, melt your white or colored chocolate
Once melted, place a single, frozen ganache truffle onto a skewer and dip it into the melted white chocolate, covering all of the ganache. Let any excess drip off, gently tapping the skewer on the side of the bowl to shake off extra as needed
Using a fork, slide the dipped ganache truffle off of the skewer and place it back on the parchment to dry. Top with sprinkles for decoration and repeat until all truffles are coated. You may need to reheat the white chocolate if it becomes too thick to dip. Do this by microwaving the bowl for 10-15 seconds, stir, then return to dipping the truffles.
For serving, using a small knife to trim off any excess chocolate around the truffles (this helps make them more round and looks a bit nicer)
Place the trimmed truffles in mini cupcake liners
Ganache truffles can be stored at room temperature for 1-2 days or kept in the refrigerator for up to 2 weeks.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/valentines-day-truffles/