Prepare the Cream Mixture

Pour heavy whipping cream into a small saucepan and add instant espresso powder. Whisk to combine.

Heat over medium heat until mixture reaches a gentle simmer with small bubbles forming around edges. Remove from heat immediately.

Melt the Chocolate

Add chopped unsweetened chocolate to hot cream. Let sit undisturbed for 2 minutes.

Whisk gently until chocolate is completely melted and smooth.

Add Sweetener and Butter

Whisk in powdered sweetener until fully dissolved.

Add butter pieces one at a time, whisking until each piece melts completely.

Stir in vanilla extract until ganache is silky smooth.

Chill the Ganache

Transfer ganache to a shallow bowl. Cover surface directly with plastic wrap.

Refrigerate for 1-2 hours until firm enough to scoop and roll.

Form the Truffle Balls

Line a baking sheet with parchment paper.

Using a small cookie scoop or tablespoon, scoop out 1-tablespoon portions of chilled ganache.

Roll each portion between palms to form smooth balls. Work quickly to prevent melting.

Place formed truffles on prepared baking sheet, spacing 1 inch apart.

Freeze for at least 1 hour before coating.

Finish the Truffles

For cocoa-rolled: Roll frozen truffles in Dutch process cocoa powder until completely coated.

For chocolate-dipped: Melt sugar-free dark chocolate chips with cocoa butter until smooth. Dip frozen truffles using a fork, tap off excess, and return to parchment paper. Add coffee bean decoration immediately if desired.

Final Chill

Refrigerate finished truffles for at least 30 minutes before serving.