Start by brewing a strong cup of coffee or espresso—around 1/2 cup will do. Allow it to cool to room temperature while you prepare the rest of the ingredients.

In a microwave-safe bowl, add your dark chocolate and microwave in 20-second intervals, stirring after each, until fully melted and smooth.

Combine 1 cup of mascarpone cheese and 1/4 cup of sugar in a separate bowl, blending gently with a spatula. Gradually add the cooled coffee to the mixture, folding until smooth.

Use your hands or a cookie scoop to form small balls—about 1 inch in diameter. Place onto a lined baking sheet.

Transfer the baking sheet with the formed truffles into the refrigerator and let them chill for about 1 hour.

Once chilled, dip each truffle into the melted chocolate, ensuring they are coated thoroughly. Allow excess chocolate to drip back into the bowl.

While the chocolate coating is still wet, roll each truffle in cocoa powder.

Let the coated truffles sit at room temperature for about 15 minutes to set the chocolate. Store in an airtight container in the refrigerator.