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1
Preheat the oven to 225.
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2
In a medium stainless steel bowl, roast the chopped white chocolate for 3 hours, stirring every 15 minutes, until golden.
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3
In a medium saucepan, bring the cream to a simmer over moderate heat.
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4
Remove from the heat, add the ground coffee and a pinch of salt and let steep for 2 minutes.
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5
Strain the cream through a fine sieve into the bowl with the roasted white chocolate and whisk until blended.
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6
Scrape the ganache into a shallow baking dish and press a piece of plastic wrap directly onto the surface.
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7
Refrigerate until firm, at least 3 hours.
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8
Line a large rimmed baking sheet with parchment paper.
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9
Using a 1-inch ice cream scoop, drop heaping teaspoons of the ganache onto the prepared baking sheet.
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10
Moisten your hands with ice water and roll the ganache into balls.
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11
Refrigerate until very firm, about 1 hour.
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12
Spoon the cocoa powder into a small bowl.
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13
In a medium bowl set over a saucepan of simmering water, melt the bittersweet chocolate over moderately low heat, about 3 to 5 minutes.
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14
Remove from the heat and stir the chocolate slowly until glossy and just starting to thicken, about 5 minutes.
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15
Using a fork, dip each truffle in the melted chocolate, coat it in the cocoa powder, then return it to the baking sheet.
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16
Refrigerate the truffles to set the shells, about 15 minutes, before serving.
