In a large mixing bowl, combine the cold mascarpone cheese, crushed ladyfingers, powdered sugar, strong espresso, and vanilla extract. Blend until a thick and cohesive dough forms, around 3-5 minutes.

Cover the bowl tightly and refrigerate for 1 to 2 hours to firm up the filling.

Scoop about 1-inch portions of the mixture, roll into smooth balls, and place on a parchment-lined tray. Chill again for 30 minutes.

Melt the dark or semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth, about 1-2 minutes.

Dip each truffle into the melted chocolate using a fork, allowing excess to drip off. Transfer back to the tray.

Dust the tops with cocoa powder before the coating sets. Let them sit for 10-15 minutes until the chocolate hardens slightly.

Refrigerate for an additional 15-30 minutes to fully harden the chocolate coating. Enjoy!