Chop the chocolate into small pieces and place in a large heatproof bowl.
In a medium saucepan over medium-high heat combined the heavy cream, butter, and instant coffee. Make sure to watch the pot cream doesn't boil over.
When it has come to a boil remove the pot from the heat.
Pour the hot cream mixture evenly over the chocolate and cover the bowl with saran wrap. Allow the chocolate to melt about 3 to 5 minutes.
With a rubber spatula start by stirring small circles in the center of the bowl to slowly emulsify the cream and chocolate together. As the mixture comes together slowly move the spatula out wider until all of the cream is integrated with the chocolate.
Pour the chocolate into a 9 x 9 baking pan, cover and place it in the fridge for an hour until the chocolate mixture has set up.
Take a small cookie scoop or teaspoon and scoop out small balls of the chocolate. Roll the balls in your hand to make them and an even circle.
In a small bowl place your cocoa powder.
Then add the chocolate balls a few at a time into the cocoa powder and swirl the balls around until they are evenly coated. Remove them from powder set them on a plate.