Break the chocolate into pieces. Place it in a bowl with the coconut oil and melt over a hot water bath, stirring frequently.
Take the bowl off the hot water bath and stir in the rum.
Add the sugar, cocoa powder and instant coffee powder, mix to combine.
Let the mixture cool down to solidify and become mouldable.TIP: Refrigerate to speed things up, but check on it every few minutes. Below the fat's melting point, the mixture will solidify very suddenly.
With a teaspoon, scoop out portions of the mixture and roll into balls between your palms.TIP: If your hands are warm and the chocolate melts, cover your palms in cocoa powder before rolling.
Roll the shaped truffles in a plate of coconut to coat them. TIP: Coat the balls immediately after shaping. Otherwise they might cool down and the coconut might not stick so well.
We adapted this recipe to make these non alcoholic Chocolate Orange Truffles, which are great if you'd like to make a variety of truffles!