In a medium bowl set over a pan of barely simmering water, gently melt the dark chocolate (don't allow the water to touch the bottom of the bowl - burnt chocolate is never a good thing!)

Once completely melted, take off the heat and allow to cool for a few minutes. Add the liquid coffee and begin gently stirring with a silicone spatula. As the liquid is incorporated, the chocolate will seize and thicken.

Add the maple syrup, a spoonful at a time and again, gently stir until the mixture is smooth, glossy and thick.

Chill the truffle mixture for at least 45 mins - 1 hour. It will continue to thicken as it chills which will make handling a lot easier.

Measure out a generous teaspoonful of truffle mixture at a time, and roll into a smooth ball in the palms of your hands. My mixture made 18 truffles at around 15g each.

Roll the balls in sifted cocoa powder until well coated and store in the refrigerator until serving. I made some mini chocolate cups with the same dark chocolate to serve them in (see my notes in the post for instructions).