Start by brewing a strong cup of coffee or espresso, allowing it to reach room temperature.

In a microwave-safe bowl, place high-quality dark chocolate and microwave in short intervals of 20-30 seconds, stirring until fully melted.

In a separate bowl, combine mascarpone, cooled brewed coffee, and sugar. Mix gently until creamy.

Using a cookie scoop, roll the mascarpone mixture into 1-inch balls and place on a lined baking sheet.

Transfer the baking sheet with truffle balls into the refrigerator and chill for at least one hour.

Dip each chilled truffle ball into melted dark chocolate, coating fully, then roll in cocoa powder.

Return the coated truffles to the refrigerator for another 30 minutes to set.