Dark Chocolate Pomegranate Truffles

Cut pomegranate into segments and remove arils. Set arils aside.

Bring heavy cream to a boil. Pour hot cream over dark chocolate, whisking consistently until chocolate is melted evenly. Stir in instant espresso and pomegranate arils.

Pour ganache into a bowl and allow to set in the freezer or fridge for at least an hour.

Bring to room temperature. With a small scoop, scoop out the chocolate and smooth it into a round ball between your palms. Roll in unsweetened cocoa powder or decorate any other way you'd like.