Instructions

1. Mix mascarpone and sugar until creamy.
2. Add coffee, cinnamon and crushed ladyfingers.
3. Mix well together and then refrigerate for a few hours.
4. For your chocolate glaze, add oil to chocolate chips and microwave for 1 minute.  Stir until chocolate is melted. then, add in espresso powder. Let the glaze cool.
5. Once your truffles have refrigerated, dip them into the chocolate glaze transfer onto a pan lined with parchment paper.
6. Refrigerate to firm once again. Before serving dust with cocoa powder and serve on gold cake boards or paper lace doilies.