1. Place the cream into a saucepan and bring to the boil.
2. Remove from the heat and add the crushed coffee beans. Allow to infuse for 10 minutes.
3. Strain the cream into a saucepan, add the honey, vanilla and salt, then bring to the boil.
4. In a microwave-safe plastic bowl, semi-melt the chocolate in the microwave.
5. Pour the hot cream over the chocolate, then whisk until the chocolate is completely melted and incorporated.
6. Cover with plastic wrap touching the surface of the ganache and allow to set at room temperature for a minimum of 8 hours, or overnight.
7. Roll teaspoons of the ganache into individual truffles.
8. Roll the truffles in the cocoa powder.

NOTE: Store in an airtight container at room temperature for up to 7 days.