In a small Pot over medium heat, combine Heavy Cream 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 refrigerator for 2 hours to overnight.

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 in the refrigerator for about 10 minutes.

Remove and roll in your favorite topping(s). Place in a small muffin cup.