Chocolate and coffee truffles

I have been on a journey to make my perfect macarons. Something I stopped practicing many years ago when usually 1/3 of the pan worked and the rest was left for eating in the dark. Yet, living in France, I have this urge to make them again. So, one day, after my third attempt at baking the perfect macaron, I was ready to fill them with this dark chocolate and coffee cream which is so tasty, yet way too hard to be filled into these two fragile macaron shells. Much better and even perfect for simple truffles, that have that slight touch of coffee and so much of chocolate.

100 g heavy/double cream
15 g ristretto
100 g 70% dark chocolate, chopped
a pinch of sea salt
vanilla powder

cocoa powder for dusting

Heat the cream and ristretto in a pot until it just begins to bubble. Take off the heat and add chocolate. Let it sit for 1.5 minutes, add salt and vanilla, and then stir until creamy. Blend with a hand blender for 30 seconds. Cover with a plastic wrap the surface of the chocolate, not the rim of the bowl, and leave for 2 hours in room temperature, then keep it in the fridge until the cream has thickened and is easy to roll into balls.

Use a mini ice cream scoop or a teaspoon to make the truffles. When all of them are rolled, dust with cocoa powder or place cocoa powder in a bowl and roll the truffles around in the cocoa powder. Chill in a sealed container until ready to eat. You can make these 4 days ahead.