Wash the balloons and dry thoroughly.

Lay wax paper onto a baking sheet.

Blow up the balloons to about 6 to 8 inches tall and tie a knot.

Spray each of the balloons, from the bottom to half-way up to the top with the vegetable spray.

Add the dark chocolate to a microwave-safe bowl and microwave in 30 second increments, stirring between until melted. Make sure it is not too hot as it will pop the balloon. If the chocolate feels fine on your skin, that is OK.

Using a small spoon, add a circle of melted chocolate onto the parchment paper, about 1/2 inch apart (this is the base for the bowls)

Hold the balloon by the knot and dip into the melted chocolate, about half way. Set the balloon onto the circle of chocolate and allow to set.

Once the chocolate is set, pop the balloon with a pin or cut with scissors and remove the deflated balloon.

Add heavy whipping cream to a medium saucepan over medium heat, slowly bring to a light boil.

Add the chocolate to a mixing bowl. Pour the hot cream over the chocolate and add the espresso powder.

Stir until the chocolate is melted and smooth. Refrigerate for 3 hours or 1 1/2 hours in the freezer.

Cover a baking sheet or cutting board with parchment paper.

Using a 1 1/2 inch cookie scoop, take a scoop of chocolate and form into a ball, place onto the parchment paper.

If you have an ice pack, keep it next to you cool your hands so you don't melt the truffles. Continue until all the chocolate has been used. Freeze the truffles until firm (keep them frozen until ready to dip into melted chocolate)

Melt the white chocolate using the same method as the dark chocolate.

Using a fork, dip the truffles one by one into the melted white chocolate, tap the fork so excess chocolate drips off. Place onto a baking sheet covered with parchment paper and allow to set.

If you want to make pink truffles, add a few drops of red food coloring to the white chocolate and mix well until the desired color is achieved. You can also add this to a fine tip piping bag (or ziptop bag with tip cut off) and drizzle over the white chocolate covered truffles.

You can also drizzle melted dark chocolate over the white covered truffles, or drizzle melted white chocolate over the pink covered truffles, or drizzle melted pink chocolate over white covered truffles.