Espresso Chocolate Truffles With Toffee

• 12 ounces bittersweet or semisweet chocolate
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Pinch of salt
• 1 teaspoon vanilla extract
• 1/4 cup brewed espresso
• Crushed toffee bars, for coating

1. Chop the chocolate and put in a heatproof bowl.
2. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes.
3. Stir with a rubber spatula or whisk until smooth.
4. (If necessary, microwave in 20-second intervals until the chocolate melts.)
5. Whisk in the vanilla extract, then the espresso.
6. Stir until the ganache is smooth and shiny.
7. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
8. Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed toffee bars.
9. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
10. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks.
11. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
12. Photograph by Johnny Miller

bittersweet, heavy cream, unsalted butter, salt, vanilla, espresso, toffee

Taken from www.foodnetwork.com/recipes/food-network-kitchens/espresso-chocolate-truffles-with-toffee-recipe.html (may not work)