In a double boiler (or a glass bowl over a boiling pot of water), heat cream until warm. Add butter until melted. Add espresso powder and Ghirardelli chocolate morsels. Stir until smooth. Add caramel bits, stirring until melted (this may take several minutes).

Remove from heat and refrigerate for 2-3 hours until ganache becomes set.

Scoop filling into 1 tablespoon balls and drop onto a parchment paper lined baking sheet. Freeze for one hour.

Melt Ghirardelli Melting Chocolate according to package directions (this is the chocolate wafers in the resealable pouch).

Dip each truffle on a toothpick into the melted chocolate, tapping the side of the bowl until the excess falls off. Drop onto the parchment paper and sprinkle immediately with sea salt. Repeat until finished.

Store truffles in airtight container in refrigerator for up to two weeks. ENJOY.