Combine Powdered Milk and Almond Milk and mix until smooth and Powdered Milk is dissolved. It will be thick and sweet.
In a small Pot over medium heat, combine Milk Mixture and Instant Espresso. Stir until in almost boils. (Note: you’ll see tiny bubbles starting to bubble up…that’s the point at which it’s ready!)
Pour over Chocolate Chips in a large Mixing Bowl. Let sit for about 30 seconds.
Stir until Chocolate is completely melted.
Cover and chill in freezer for at least 4 hours to overnight. It needs to be very firm.
Using a small Cookie Scoop or spoon, scoop about 2 teaspoons of hardened chocolate. Use your hand to roll a ball of Chocolate. Place on a plate. Continue until you use all the Chocolate.
Place plate of Chocolate balls the freezer for about 15 minutes.
Remove and roll in your favorite topping(s). Place in a small muffin cup.