In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency. Be sure to cook on low and consistently stir to ensure your chocolate does not burn.
Pour chocolate truffle mixture into a parchment lined loaf pan.
Allow to sit in refrigerator for 1 hour or until mixture is solid.
With a cookie scoop, form balls from the mixture (chill again if truffle begins to melt).
Roll in ground espresso. Keep in fridge until ready to serve.
If desired, top your coffee chocolate truffles with an espresso bean.