In a large mixing bowl, combine 8 ounces of mascarpone cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, 2 tablespoons of espresso, and 2 tablespoons of cocoa powder. Blend using an electric mixer on medium speed until smooth, about 2-3 minutes.

Gently fold in 1 cup of crushed ladyfinger crumbs or graham cracker crumbs. Mix until the filling is firm enough to handle. Cover and refrigerate for at least 1 hour.

Roll about a tablespoon of the chilled mixture into 1-inch balls. Place on a parchment-lined tray with space between each truffle.

Chill the tray in the refrigerator for another 15-20 minutes.

Melt 8 ounces of semi-sweet or dark chocolate until smooth using a double boiler or microwave.

Dip each truffle into the melted chocolate, allowing excess to drip off before placing them back on the tray.

If desired, drizzle melted white chocolate over the truffles and sprinkle with cocoa powder or mini chocolate chips.

Let the coated truffles sit at room temperature or refrigerate until chocolate hardens completely, about 30 minutes.