1teaspoonvanilla extract(or seeds from one 2-inch piece of vanilla bean)
unsweetened cocoa powder to roll the truffles in
Finely chop the chocolate, then transfer to a large glass bowl. Set aside.
Add cream, butter, instant espresso powder, vanilla and salt to a saucepan. Stirring continuously, bring the mix to a low simmer.
Turn off the heat and stir in the Bourbon.
Pour the hot cream mix over the chocolate and let sit for 1 minute.
Whisk the mix until it is well combined and smooth and no large chocolate clumps remain. (You can gently heat the mix over a pot of hot water to get rid of the last clumps but don't go haywire, a few small bits add a nice texture and something to bite into.)
Cover and chill in the fridge for 3 hours.
With a spring-loaded metal scoop, a melon baller or a spoon, scoop out the chocolate and quickly roll into balls with your hands.
Roll each ball in the cocoa powder.
Keep the truffles in the fridge until you're ready to serve them and – importantly! – don't inhale when you bite into them.
*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.