Brew a strong cup of espresso and allow it to cool to room temperature for about 10-15 minutes.

In a large mixing bowl, combine mascarpone cheese, crushed ladyfinger cookies, cooled espresso, sugar, and optional vanilla extract. Fold the mixture until well incorporated, leaving it slightly chunky.

Cover the bowl with plastic wrap and refrigerate the filling for approximately 1 hour until it's firmer.

Scoop out portions and roll them into 1-inch balls on a parchment-lined baking sheet.

Melt the dark chocolate in a microwave-safe bowl in 20-30 second intervals until completely melted and smooth.

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

Refrigerate the coated truffles for about 30 minutes to allow the chocolate to set completely.

Dust the truffles with cocoa powder before serving and enjoy.