Add 1 cup of the chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later).

Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.

Add the instant coffee and boiling water to a medium-sized bowl, then stir to dissolve.

To the same bowl, add the olive oil, vanilla extract, and melted dark chocolate, then stir until the ingredients are well incorporated and the mixture has thickened.

Place the bowl in the fridge to chill for 35 minutes or until the chocolate mixture is solid enough to hold its shape.

Scoop out 2 teaspoons of the solid chocolate mixture, then use your hands to shape it into a ball and place it on a plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easy and mess free).

Repeat with the rest of the chocolate mixture (you should end up with 12 balls).

Add the remaining 3/4 cup chopped dark chocolate to a pot on the stove set to low heat.

Cook, stirring constantly until the chocolate has melted, then transfer the melted chocolate to a bowl.

Add one of the chocolate balls to the bowl of melted chocolate, then gently stir to coat the ball completely.

Use a fork to lift the chocolate ball out of the melted chocolate, allowing any excess chocolate to drip back into the bowl, then place it on the plate lined with parchment paper or a silicone baking mat.

Repeat steps 10-11 with the rest of the chocolate balls.

Place the plate of truffles in the fridge to chill for at least 1 hour before serving.