Add the chopped chocolate to a heat-safe mixing bowl.

Place the cream in a saucepan and bring it to simmer over low-medium heat.

Once warmed, pour the warmed cream over the chopped chocolate and stir in the espresso powder.

Let the mixture sit for 5 minutes to melt.

Mix it well until the chocolate is melted and creamy.

Add the vanilla extract and give it one final mix.

Let the mixture cool to room temperature and then cover the bowl with plastic wrap and refrigerate overnight.

Using a 2 tablespoon cookie scoop, scoop out one ball at a time, gently rolling it into a circle.

Immediately roll in cocoa powder.

Refrigerate for at least 2 hours to fully set up before serving.