Chop the dark chocolate into small pieces and place it in a heatproof bowl.

Heat the heavy cream in a saucepan until it simmers, then pour over the chocolate. Let sit for 5 minutes before stirring until smooth.

Mix in the finely ground coffee and any optional flavorings until well combined.

Cover and refrigerate the mixture for about 2 hours, or until firm enough to scoop.

Once chilled, use a melon baller to scoop out small portions and roll them into balls.

Roll each truffle in cocoa powder until fully coated.

Serve on a platter and enjoy.