Twilight Dark Chocolate Truffles

Combine the heavy cream butter baking chocolate chocolate chips and espresso powder in a saucepan over medium heat; stirring constantly cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens about 1 hour

Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool dry place.