You will need:
1 cup heavy cream
100ml hot espresso coffee
200g extra dark chocolate (at least 80% cacao)
Cocoa Powder, for coating
1 tablespoon rum
In a small saucepan slowly bring the cream to a boil. Remove from the heat and add the coffee, sugar(if you are using) and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted, now you can add rum. Pour the mixture into the parchment-lined pan, cover loosely and place in the fridge to firm for at least 2 hours.
Sift a little cocoa powder into a wide shallow bowl, set aside. To shape the truffles, use a small ice cream scoop or melon baller. Roll the truffle quickly in your hands to form a smooth ball. Drop the truffle into the cocoa, rolling it around, and then shake off any excess powder.
Store in the fridge until ready to serve. Remove from fridge at least 5 minutes before serving.