Using a food processor, pulse the lady fingers until they become a fine crumb (consistency should be similar to bread crumbs). You may have to do this in 2 batches depending on the size of your food processor. Once finished, remove the lady finger crumb from the food processor and set aside.

Using a stand or hand mixer with a wire whip attachment, whip the mascarpone cheese on medium-high for 2-3 minutes. Turn off the mixer. Using a spatula, fold in 1.5 cups of lady finger crumb, coffee, and sugar until well combined. When you touch the mixture, it should not stick to your fingers. If the mixture is too wet, add a bit more lady finger crumbs and mix again.

Roll the mixture into 1 inch balls and set on top of a parchment paper lined baking sheet or plate. You should have roughly 16 balls. Stick 1 toothpick in the top of each ball and the refrigerate for a minimum of 30 minutes.

Before removing the balls from the refrigerator, prepare your double-boiler to melt the chocolate. If you don't have a double-boiler (me either), find a small-medium sized pot and a glass or steel bowl that will sit on top of the pot. The bottom of the bowl should not reach the bottom of the pot. Fill the pot with just enough water so it does not hit the bottom of the bowl. Warm the double-boiler over medium-low heat. Add the chocolate to the bowl and slowly warm until the chocolate is just melted, stirring constantly.

Remove the melted chocolate from the double boiler. Careful, the bowl will be hot! Remove the balls from the fridge. Using the toothpick, dip the balls into the melted chocolate until they are fully covered. Shake off excess chocolate and set the finished truffles back on the parchment paper lined baking sheet. I suggest immediately and carefully removing the toothpick by twisting and pulling it out. Use the toothpick to gently cover the empty spot with chocolate. If they aren't beautiful, don't worry, we can use toppings to cover the unattractive areas.

Using the leftover lady finger crumbs, sprinkle the freshly dipped truffles. For extra coffee flavor, you could sprinkle some of them with ground espresso too. Get creative here!

Refrigerate for another 30 minutes until the chocolate hardens. Then they are ready to serve!

I suggest keeping any uneaten truffles in the fridge until about 30 minutes before you are ready to serve.