Preparation Steps

• Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper.
• In a medium saucepan, melt the chopped chocolate and butter over low heat, stirring constantly until smooth. Remove from heat.
• In a bowl, whisk together flour, cocoa powder, and salt. Add the dry ingredients to the melted chocolate mixture and stir until combined.
• Add eggs, sugar, vanilla extract, and espresso powder (if using). Whisk until the batter is smooth and glossy.
• Pour the batter onto the prepared baking sheet and spread into a thin, even layer (about 1/4 inch thick).
• Bake for 12–15 minutes, or until the surface is set but still slightly soft in the center. Let cool completely on the pan.
• Once cooled, break the brownie into chunks and transfer to a food processor. Pulse until finely ground.
• Add 1/2 cup (60g) of powdered sugar to the food processor and pulse to combine. The mixture should resemble wet sand.
• Using your hands, roll the mixture into 1-inch balls. Place on a parchment-lined tray.
• Refrigerate the truffles for at least 30 minutes to firm up.
• Roll each truffle in additional cocoa powder or powdered sugar before serving.