Chocolate and coffee truffles with caramel and nut topping

Ingredients:

• 350 g bittersweet or semi-sweet chocolate
• 1 cup heavy cream
• 1 tbsp (15 g) unsalted butter
• A pinch of salt
• 1 tsp vanilla extract
• 1/4 cup brewed espresso coffee
• Crushed chocolate toffee, nuts and caramel, for sprinkling

Preparation:

1. Cut the chocolate into pieces and place in a heatproof bowl. Combine the cream, butter, and salt in a saucepan.
   
   Place the saucepan on the stove and heat the mixture over medium heat, without bringing it to a boil. Pour the mixture over the chocolate and let it sit until the chocolate is completely melted, about 10 minutes. Stir with a silicone spatula or whisk until smooth. (If necessary, melt the chocolate in the microwave, stirring every 20 seconds.)
2. Add to the chocolate mixture vanilla extract and espresso coffee, stir until smooth. Transfer the chocolate cream to a baking dish and refrigerate for 3 hours or overnight, until firm.
3. Using a tablespoon, roll 18-24 balls of chocolate cream, then roll in caramel-nut sprinkles. Place truffles Place on a parchment-lined baking sheet, cover with plastic wrap and chill until firm, at least 1 hour or overnight.