Place dark chocolate chips in a microwave safe bowl. Pour hot coffee over chocolate and stir with a rubber spatula.

Add butter and salt and continue to stir until chocolate is melted and mixture is smooth and glossy. If chocolate is not melting, microwave mixture in 20 second intervals, stirring after each interval, until melted and smooth.

Let mixture stand at room temperature until set. In the meantime line a rimmed baking sheet with a silicon liner or wax paper. Set aside.

Once set, using a small cookie scoop, scoop mixture and drop into chopped almonds or chocolate jimmies. Roll to coat. Mixture will be soft set and sticky until coated. Place on prepared baking sheet.

Refrigerate until set. Store in the refrigerator for up to one week.