Cream the butter with the essence, till pale in colour. Beat in cocoa powder, adding a little more if you want the mixture a darker colour. Add the Iceing Sugar/powdered sugar, a 1/4 of a cup at a time till you get the mixture to the stiffness that you like. Then add what ever fruit and nut combination you want. Taste for flavour and add more essence if needed. Roll into teaspoon size balls, in the coconut and leave to go firm. To chocolate dip the truffels, frezze the coconut covered balls and then dip them in chocolate.