Add the chocolate chips into a large bowl along with the salt and espresso powder. Set Aside.

Add the heavy cream, butter, and peppermint extract to a medium-size microwave-safe bowl and heat until very hot, but hot quite boiling.

Pour the hot cream mixture over the chocolate chips in the bowl and stir until the mixture is completely smooth and glossy.

Cover the chocolate and allow the mixture to chill in the refrigerator for at least 4 hours, but overnight is preferred.

When ready to roll, add the nonpareils to a small bowl.

Rub hands with a few ice cubes (and dry on a paper towel), and scoop the truffle mixture using the small cookie scoop and roll with chilled hands.

Drop the rolled truffles into the nonpareils and roll to cover.

Move the finished truffles to a parchment-lined baking sheet and continue the same process with the remaining truffle mixture, making sure to keep your hands a cool as possible using the ice as needed.

Chill the completed truffles in the refrigerator until ready to serve.

Enjoy!