Warm the heavy cream in the microwave for 30-45 seconds, or until it reaches about 115F.

In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt. Whisk until it is fully combined.

Place the chocolate mixture in the fridge to chill for 4 hours, or until it has fully set.

Once the chocolate has set, use a 1 tablespoon cookie scoop to scoop balls onto a parchment-lined baking sheet. Smooth the truffles by rolling them around in your palms.

Place the truffles in the freezer to chill for 10 minutes.
Meanwhile, add the chocolate and coconut oil to a medium bowl. Microwave it on 30 seconds intervals, stirring between each interval, until the chocolate is fully melted.

Dip each truffle one at a time into the melted chocolate and then place it on a parchment-lined baking sheet to set. While the chocolate is still wet, add any sprinkles or decoration, if desired.

Allow the chocolate to set fully before enjoying.

Store in an airtight container in the refrigerator for up to 5 days.