1. Add chopped cacao, cocoa powder or baking chocolate to a glass bowl. Set aside.

2. Add cream, coffee packet, and sweetener to a small saucepan set to medium-low heat. Heat until sweetener dissolves and mixture is hot, but not simmering. Turn off heat and remove pan.

3. Pour cream mixture over cacao/chocolate. Let chocolate melt for 1-2 minutes then stir with a fork or spoon. Stir until ganache is combined. It will be thick. Refrigerate for 10-15 minutes until firm.

4. Line a baking sheet with parchment paper and add cacao powder to a small bowl. Remove ganache from fridge and spoon small portions out with a cookie scoop. Roll truffles in cacao powder and place on parchment paper.

5. Allow truffles to sit out a bit to soften slightly if needed. Store leftovers in fridge.