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Line a standard loaf pan with parchment paper. Place white chocolate chips in a heatproof bowl. In a saucepan over medium heat, warm the cream. Add instant coffee and mix well until combined. Once cream starts to bubble, turn off heat and pour over white chocolate chips. Let sit for a few minutes, then stir until the white chocolate chips are melted. Continue stirring until mixture thickens and resembles a very sticky dough. Transfer truffle mixture to the prepared pan and press with a spatula to even out. Let sit at room temperature for 1 to 2 hours, or until set. Lift parchment paper out of baking pan and cut truffles into desired shapes. In the top of a double boiler, melt ½ cup of chocolate wafers. Once they are fully melted, remove from heat and add in remaining ½ cup of chocolate wafers. Stir until melted. Using a fork or spoon, dip truffles in melted chocolate, then place on parchment paper. If desired, melt more white chocolate chips and decorate the truffles. Let sit at room temperature for 2 to 4 hours, or until set. Store in an airtight container for up to 3 days.