Bring a small saucepan of water to a boil on the stove. Add dark chocolate, coconut cream, coconut oil, maple syrup, espresso powder and salt to a medium heat proof bowl and then set the bowl over the sauce pan. Stir the chocolate with a rubber spatula until all of the mixture is melted. Once melted, remove from heat and stir all together. Pour mixture into a shallow container to let cool.

Let cool until no longer hot, about 30 minutes, at room temperature. Then move mixture to the freezer for about about 1 hour, or until truffle mixture is chilled enough to scoop and handle. If it isn't cold enough yet, let it chill longer.

Scoop out rounded teaspoons of the truffle mixture and place balls on a parchment-lined baking sheet or plate. Repeat until all mixture has been scooped. Place in the freezer for 10 minutes harden up.

Remove from the freezer and roll balls between the palm of your hands, until smooth. If your hands get too sticky, wash and dry your hands and start again, or alternatively place the truffles back in the freezer to firm back up the chocolate.

Once rolled, place truffle balls in a small bowl filled with either cocoa powder, finely shredded coconut or freeze-dried fruit powder. Remove chocolate with a fork or your fingers and tap of excess coating.

Coating is best applied right before serving, but chocolate truffles will keep in the refrigerator for about 5 days, or frozen for up to 3 months. Coating can be reapplied before serving. Makes about 16-24 chocolate truffles.