Espresso Chocolate Balls

The finer the crumbs, the more evenly the balls will form.

The espresso should be completely cooled so the mixture does not become too soft.

Gently heat the bain-marie so the chocolate does not overheat.

Taste a little at the end and, if desired, adjust the intensity with a bit more espresso powder.

If you're in a hurry, place the mixture briefly in a cooler room or a very cool spot, but don't let it get too cold.

If the mixture sticks to your hands, briefly rinse them with cold water and dry well between shaping.

For a particularly nice coating, roll the balls immediately after shaping while they are still slightly cool.

Do not store in the refrigerator, as the moist cold can make them look unattractive; better keep them in a tightly sealed tin in a cool, dry place.