Dark Chocolate Espresso Truffles

Ingredients 

Whipping  cream 100gm 

Dark chocolate  280gm 

Vanilla essence few drop 

Butter,melted  90gm 

coffee essence as needed 

Method 

-bring the cream to a boil.Stir in the dark chocolate and melt it completely.Let it cool to about 36"C.

-stir in the vanilla ,butter and coffee essence 

-allow to set or thicken and then pipe out in the size of cherries on the baking paper.Refrigerate for a few minutes to set .

-roll it into a round ball with some icing sugar to keep them from sticking.chill in the chiller again then coat by rolling a thin coating of tempered chocolate with hands.allow to set.

-when the temperature of the ball reaches room temperature,dip them into tempered chocolate using a chocolate fork and produce spikes.