Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.

1. Stir in the instant coffee granules, mixing until they are fully dissolved into the cream.
2. Pour the hot cream mixture over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes to melt the chocolate.
3. After the chocolate has melted, stir the mixture until smooth and creamy. Add vanilla extract and salt, and mix until fully incorporated.
4. Cover the bowl with plastic wrap and refrigerate the chocolate mixture for 2 hours or until it has firmed up and is easy to scoop.
5. Once the mixture has cooled and set, use a teaspoon or melon baller to scoop out small portions of the chocolate ganache. Roll them between your hands to form smooth balls.
6. Roll the truffles in cocoa powder or your choice of coatings such as chopped nuts, sprinkles, or powdered sugar.
7. Place the truffles on a parchment-lined tray and refrigerate for at least 30 minutes to allow them to set completely.