Salted Mini Chocolate Truffles

3.5 oz good quality semisweet chocolate, recommended Lindt Excellence 50% Cocoa
3.5 oz good quality dark chocolate, recommended Lindt Excellence 90% Cocoa
1/2 can sweetened condensed milk (approximately 3/4 c)
1 t vanilla
1 T strong brewed coffee or espresso
3 oz milk chocolate Almond Bark
Coarse ground Kosher salt

Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted, stirring constantly until completely smooth. Stir in vanilla and coffee. Remove from heat, cover and refrigerate overnight.

Bring chocolate to room temperature (approximately 2 hours). Using small mellon-baller, scoop chocolate and roll into balls. Place on wax paper and set aside.

In microwaveable bowl, melt almond bark according to package instructions and stir until smooth. Drop one truffle ball into melted chocolate and, using a fork, roll truffle until completely coated with milk chocolate. Remove truffle with fork, shake off excess chocolate and return to wax paper. Sprinkle top with Kosher salt and place in refrigerator until set, approximately 30 minutes. Store in airtight container.

Yield: 30-40 mini truffles.

Chef's Note: These are one bite truffles. Kate wanted me to make them with the bigger end of the mellon-baller, but I don't like having melting chocolate on my fingers while I savor the first bite... I prefer not to be rushed through my chocolate indulgence just because I need to consume the second gooey bite. I'd much rather pop a whole truffle in my mouth and blissfully enjoy. And besides, these contain so much dark chocolate I can't imagine wanting to eat more than one bite.

Chocolatiers take heed; In my extensive chocolate eating repertoire, the one bite truffle is the perfect chocolate tasting experience.