Place coffee beans and cream in a pot and bring to a simmer. Once it reaches a simmer turn off and let it steep for 10 mins to infuse the cream with the coffee.

While the cream is simmering, break up 200g of chocolate and add to a bowl. Once 10 mins have passed, bring the cream back to a simmer, then remove from heat and strain the cream over the chocolate to remove the beans. Stir the chocolate and cream until all the chocolate is melted.

Place in a container and place in the fridge for 8-24 hours to allow it to set.

Add coconut to a bowl and take out the chocolate mixture. Scoop out the chocolate using a small scoop and form the chocolate into balls with your hand. Place the truffle into the coconut and roll it around until coated. Repeat the process until all the chocolate is used.