This easy dessert can be a romantic treat to share with a loved one or a simply a way to bring some sweetness to your life.
Start by chopping the chocolate, and melting in a double boiler over gently simmering water.
Bring the cream to a boil with the vanilla bean (split in half and scraped) and the espresso shot.
Simmer the cream until the volume of the coffee is evaporated, then remove the vanilla pod.
Stir the butter into the chocolate, then add the hot cream, and stir to combine to a smooth, silky ganache.
Refrigerate overnight or until firm enough to scoop.
Scoop into small balls with a #40 scoop, a melon baller, or just a teaspoon.
Chill the balls again to set until firm, then toss in your choice of finishing ingredient – icing sugar, cocoa powder, chopped nuts, coarse sea salt, etc.