1. Combine whipping cream, sugar, butter and instant coffee in small saucepan. Cook over low heat, stirring constantly, just until mixture boils.
2. Remove from heat; immediately add chocolate chips. Stir until chips are melted and mixture is smooth when stirred; add vanilla. Pour into small bowl; refrigerate, stirring occasionally, until mixture begins to set. Cover; refrigerate several hours or overnight to allow mixture to ripen and harden.
3. Shape small amounts of mixture into 1-inch balls, working quickly to prevent melting; roll in nuts. Cover; store in refrigerator. Serve cold. About 16 truffles.