To make the truffle filling:

1. In a medium saucepan set over medium high heat combine brown sugar and butter in the pan cooking until it comes to a boil. Let the mixture boil for 2 minutes.
2. Stir in heavy, instant coffee, and salt and bring to a boil and continue to cook for another 30 seconds.
3. Remove from the heat and allow to cool for 10 minutes.
4. Gradually add in powdered sugar stirring to combine until a thick mixture forms.
5. Cover with plastic wrap and let it chill in the refrigerator for 2 hours.
6. While the dough is chilling, line a baking sheet with parchment paper, set aside.
7. After 2 hours, use a tablespoon to portion out the dough. Shape the dough into a round hockey puck-like shape.

To make the coating:

1. In a microwave-safe bowl melt chocolate and vegetable oil in 30-second intervals, stirring between each interval until completely melted.
2. Dip each truffle into the chocolate, tapping the truffles on the side of the bowl to remove the excess chocolate.
3. Place onto a prepared baking sheet and immediately garnish with chocolate sprinkles.