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1
Place chocolate in 4-cup glass measuring cup.
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2
Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring every 30 seconds, about 3 minutes total.
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3
Line small strainer with double thickness of damp cheesecloth; place strainer over measuring cup with melted chocolate.
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4
Pour cream into 2-cup glass measuring cup.
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5
Place in microwave oven and bring to boil on high.
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6
Stir ground espresso beans into hot cream; let steep 5 minutes.
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7
Pour cream mixture into prepared strainer set over chocolate; discard solids in strainer.
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8
Stir until cream-chocolate mixture is well blended and smooth.
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9
Place butter on plate.
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10
Microwave 10 seconds on high to soften.
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11
Add butter, 1 piece at a time, to chocolate mixture, stirring until melted.
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12
Cover ganache with plastic wrap and chill until firm, about 2 hours.
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13
Line baking sheet with waxed paper.
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14
Place cocoa powder in medium bowl.
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15
Using 1 rounded teaspoon for each truffle, quickly roll chocolate ganache between palms into balls (chill remaining chocolate mixture briefly if mixture softens).
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16
Drop each truffle into cocoa powder to coat; shake off excess.
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17
Place on prepared baking sheet.
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18
Chill truffles until firm, at least 2 hours.
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19
(Can be made 2 weeks ahead.
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20
Store in airtight container in refrigerator.
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21
Dust truffles with cocoa powder before serving.)
