These are just delicious and go down very well with Rutherglen Muscat.

Ingredients
200g good-quality dark chocolate (70% cocoa solids is good) 
6 tablespoons strong, black coffee (such as espresso)
2 tablespoons clear honey, such as acacia (nothing with too strong a flavour)
Cocoa powder, to dust (I used icing sugar mixed with a little chilli powder and also coated some in melted white chocolate)

Nutritional Information Per truffle: 53 calories - but frankly, who cares!

1. Melt your chocolate gently in a large bowl over a pan of simmering water before removing it and setting aside. At this stage, it should appear like a liquid pool of chocolate.
2. Gently (it’s always best to be gentle with this most delicate friend) pour in the coffee and, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will start to seize and thicken almost instantly.
3. Add the honey, a tablespoon at a time, slowly waltzing the chocolate around the bowl until you get a highly glossy lick of chocolate. The whole process will not take more than a couple of minutes.
4. Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
5. Prepare a clean surface on which to roll out the truffles and sieve three generous tablespoons cocoa powder onto it.
6. Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated and pop into a bowl or jar.

Don’t worry if the mixture seems to separate - it still makes great truffles!