Preparation Place one cup of dark chocolate chips in a small bowl. Pour freshly brewed coffee over chocolate and stir until melted. Set aside.
In a gallon sized plastic bag, add 24 ladyfingers (optional: reserve one cookie to crumble as garnish). Using a blunt object crush the ladyfingers into a fine crumb.
In a large mixing bowl, mix together crushed ladyfingers, vanilla pudding mix, espresso powder melted chocolate, and mascarpone cheese.
Form mixture into one-inch balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
Place remaining chocolate in a microwave safe bowl. Microwave for 75 seconds, stopping to stir every 30 seconds.
Remove truffles from the freezer and coat in melted chocolate. Place them back on the baking sheet. Garnish with additional crushed ladyfingers (optional). Chill truffles until the chocolate has hardened. Enjoy!