Mocha Truffles

The smaller the pieces, the faster and more evenly the chocolate will melt.

The water should only simmer gently – too much heat can make the chocolate grainy.

The butter should be really soft so the mixture becomes fine and creamy more quickly.

The espresso must be cold so the butter doesn't melt and the cream remains stable.

If the mixture is still too soft, chill it for another 10 minutes.

Slightly dampened hands or disposable gloves make it easier to portion the mixture cleanly.

Unsweetened cocoa powder is particularly suitable for a more intense flavor.

When kept chilled, the truffles will stay fresh for about 2 weeks.