Place 8 ounces CHOPPED semisweet chocolate and the unsweetened chocolate in a
4-quart bowl.
Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a
boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes,
and then add the salt, nibs, espresso, and pepper, stirring until smooth ONE DIRECTION
ONLY ! NO AIR !!(now you have ganache).
Refrigerate the ganache for 30 minutes or until firm but not hard.
Line a baking sheet with parchment paper. Using a tablespoon of ganache for each
truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto a
marble slab.
Refrigerate the ganache portions for 10 minutes (so the ganache will be firm
enough to roll into truffles).
When the ganache is firm enough to handle, remove from the refrigerator and
individually roll each portion of ganache in your palms, in a gentle circular
motion, using just enough pressure to form smooth rounds.
Freeze for 10 minutes. MELT the remaining 3 oz. of chocolate in a double-boiler.
Coat each truffle by hand, twice.. Roll the rounds in cocoa powder. Shake out
excess with a sieve.