Prepare cookie sheet by lining it with parchment paper, set aside.
Place 9 oz chocolate in medium bowl, set aside.
In small sauce pan put the heavy cream and espresso powder.
Stir until almost to boil and espresso has been dissolved.
Once almost to a boil, remove from stove top and pour over the bowl of chocolate.
Let sit for 2 minutes, then begin string in small circular motions until heavy cream mixture and espresso become completely combined.
Add the Kahlua and continue stirring until completely combine.
Let mixture sit until at room temp and completely cooled.
Using small cookie scoop, scoop a heaping scoop of truffle mixture and roll into ball. Set on cookie sheet.
Repeat will all the truffle mixture. It helps to run you hands under cold water every 5-7 truffles this keeps hands from getting too warm and melting the truffle mixture when rolling into ball. Make sure though to dry your hands completely, water can cause chocolate to seize.
Let set at room temp for about 30 minutes, this will allow for the truffle to set.
Melt your 2 cups chocolate in a shallow bowl. Make sure its not too hot or it will melt the truffle center.
Proceed to dip each truffle one at a time. You can use truffle fork or standard fork with long tines.
Make sure each truffle is coated, pull out of chocolate and wipe bottom of fork against side of bowl to remove excess chocolate.
Gently place on parchment lined cookie sheet.
Sprinkle with sprinkles, let set completely.
Store in cool/dry place.
If you don't have the small cookie scoop I mentioned you can use a teaspoon measuring spoon.