In a mixing bowl, gently mix mascarpone cheese, crushed ladyfingers, powdered sugar, espresso, and vanilla extract until a thick dough forms, which should take about 2-3 minutes.

Cover the bowl with plastic wrap and refrigerate the mixture for 1-2 hours until it firms up.

Once chilled, use a small cookie scoop to portion out the mixture and roll it into 1-inch balls in your hands.

In a microwave-safe bowl, melt the dark or semi-sweet chocolate in 20-second intervals, stirring in between until completely smooth and melted.

Use a fork to dip each chilled truffle into the melted chocolate, letting any excess chocolate drip off.

Before the chocolate sets, dust the top of each truffle with cocoa powder for that classic finish.