Start by bringing the cream cheese and butter (or coconut butter) to room temperature for about 10-15 minutes, ensuring they soften sufficiently to mix smoothly.

Meanwhile, gather your chocolate chips or broken chocolate for optional coating later.

In a mixing bowl, combine the softened cream cheese or coconut butter, butter, powdered sugar or erythritol, and instant coffee.

Using a hand mixer, blend on medium speed until the mixture is completely smooth and creamy, about 2-3 minutes.

Spread the coffee truffle mixture evenly in a shallow container or dish, then place it in the refrigerator for approximately 15-20 minutes.

Once chilled, use a mini cookie scoop or your hands to form small balls of the mixture, about 1 inch in diameter.

Place the formed truffles onto a parchment-lined plate.

Transfer the plate of truffles to the freezer and let them chill for about 30 minutes, or until they are firm to the touch.

If you're opting for a chocolate coating, melt the chocolate chips or broken chocolate in a microwave-safe bowl in 30-second intervals, stirring well to avoid burning.

For added sheen, mix in half a teaspoon of oil before melting.

Dip each chilled truffle into the melted chocolate, using a fork to help you cover them completely.

Let excess chocolate drip off before placing the coated truffles back on the parchment-lined plate.

Allow the coated truffles to sit at room temperature for about 10-15 minutes to set.

For an impressive presentation, slice each truffle in half after the chocolate has set to reveal the luscious filling.

Arrange them on a decorative plate or serve with your favorite dessert.