In a medium, heat-safe bowl, add the chocolate. In a separate, shallow bowl, mix together 1/3 cup of the finely ground instant coffee and the cocoa powder and spread in an even layer. Set both bowls aside.
In a saucepan over medium heat, combine the cream, butter and the remaining 1 tablespoon instant coffee and heat until the mixture just starts to boil. Remove from the heat and carefully pour the mixture over the chocolate. Add the salt and stir together until smooth. Put the bowl into the refrigerator and chill for at least 3-4 hours.
Remove the chilled chocolate mix from the refrigerator and let sit for about 10 minutes. Using 2 teaspoons or a melon baller, shape the mixture into balls approximately 1-inch in diameter. Roll each ball in the coffee and cocoa mixture until completely coated. Store in the refrigerator in an airtight container.