Gather all your ingredients: cream cheese (or coconut butter), butter, powdered sugar (or erythritol), and instant coffee. Allow them to sit at room temperature for 30 minutes.

In a mixing bowl, combine the softened cream cheese (or coconut butter), softened butter, powdered sugar (or erythritol), and instant coffee. Blend until smooth and creamy, about 2 to 3 minutes.

Transfer the mixture into a shallow container and place in the freezer for about 15 minutes.

Once firm, mold small balls of the mixture, about 1 inch in diameter. Place on a parchment-lined baking sheet and return to the freezer for another 15 minutes.

In a double boiler, melt your chocolate over low heat until smooth and glossy, about 5-7 minutes. Remove from heat to keep warm.

Dip each truffle into the melted chocolate using a fork, letting excess chocolate drip off, then place back onto parchment paper to set.

Allow the chocolate to set completely, about 15 minutes. Store in an airtight container in the fridge for up to a week or freeze for up to three months.