Place the finely chopped chocolate in a bowl. Heat the heavy cream in a
saucepan over medium heat, just until it comes to a boil. Add instant
coffee; stir until dissolved. Pour over chocolate; let stand 30 minutes
to melt chocolate. Whisk until smooth and shiny. Stir in vanilla
extract. Cover bowl with plastic wrap and refrigerate overnight. Roll
rounded teaspoons of chocolate mixture into balls and roll in pecans.
Wrap and refrigerate.
