2 bars of Ghirardelli 60% chocolate broken into pieces
2 C Toll House semi-sweet chocolate bits
2/3 C hvy cream
1/4 t espresso powder
1/2 t vanilla

Pour into bowl, microwave for 2 min. Whisk hard until completely smooth. Put in refrigerator, whisking every hour, until almost firm, but not hard. Use small portion control scoop to make small balls, roll in mixture of 50% powdered sugar and 50% Dutch cocoa that has been sifted together. Freeze.