Gather essentials: Start by gathering your ingredients and tools, including a mixing bowl, a saucepan, and parchment paper for easy cleanup.

Heat the cream: In a saucepan set over medium heat, warm the heavy cream until it’s just about to simmer — you'll see a few bubbles popping up.

Melt the chocolate: Remove the saucepan from heat and stir in the dark chocolate chips and espresso powder. Mix until everything is melted, smooth, and shiny.

Chill the mix: Pour the luscious chocolate mixture into a clean bowl. Cover it with plastic wrap and place it in the refrigerator. Chill for about two hours or until firm enough to scoop.

Scoop truffles: Once chilled, use a melon baller or teaspoon to scoop out small amounts of the mixture. Roll them gently in your palms to form bite-sized balls.

Coat in cocoa: Roll each truffle in unsweetened cocoa powder until fully coated. Place them on a lined baking sheet or parchment paper to set.