Start by bringing your cream cheese or coconut butter, butter, powdered sugar or erythritol, and instant coffee to room temperature. This should take about 30 minutes.

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

Transfer the mixture to a compact container, flatten the top, and chill in the freezer for about 15 minutes until firm.

Carefully mold the mixture into balls, about 1 inch in diameter. Place each truffle on a parchment-lined plate and return to the freezer for another 15 minutes.

In a double boiler, melt the chocolate chips over low heat until smooth. Stir gently to avoid burning.

Dip each chilled truffle into the melted chocolate, ensuring full coverage. Allow excess chocolate to drip off, then place back on parchment to harden.

Once set, transfer truffles to an airtight container. They can be stored in the fridge for up to one week or frozen for up to three months.