Begin by finely chopping 8 ounces of dark chocolate and placing it in a heatproof bowl.

In a small saucepan, gently heat 1 cup of heavy cream over medium heat until it barely simmers.

Carefully pour the hot cream over the chopped chocolate and let it sit for 2 minutes.

Whisk the chocolate and cream together until smooth and glossy, mixing in 1 tablespoon of espresso, 1 teaspoon of vanilla extract, and a pinch of sea salt.

Mix in 2 tablespoons of room temperature butter into the ganache until well incorporated.

Fold in half of the toffee bits to enhance the texture.

Cover the bowl with plastic wrap and refrigerate for at least 3 hours or until firm.

Using a small cookie scoop, portion the ganache and roll it quickly between your hands to form spheres.

Finally, roll each truffle in cocoa powder, powdered sugar, or chopped nuts for added texture.