Begin by brewing one strong cup of espresso and let it cool at room temperature.

In a mixing bowl, combine the cooled espresso, mascarpone cheese, crushed ladyfinger cookies, sugar, and vanilla extract. Mix until smooth.

Cover the bowl with plastic wrap and refrigerate the mixture for about 1 hour.

Use a cookie scoop to portion out the mixture into 1-inch balls and place them on a parchment-lined baking sheet.

Melt the dark chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.

Dip each truffle into the melted chocolate using a fork, then place back on the baking sheet.

Refrigerate the truffles for about 30 minutes until the chocolate hardens.

Dust the truffles with cocoa powder before serving.