Twilight Dark Chocolate Truffles

1 cup heavy cream

2 tablespoons butter

4 (1 ounce) squares baking chocolate

2 ¾ cups semi-sweet chocolate chips

2 tablespoons instant espresso powder

Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour

Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.