1-Crush the 12 savoiardi cookies and ½ tablespoon sugar in a food processor until they turn into fine crumbs.

2-Add the ¼ cup plus 3 tablespoons mascarpone and 1 tablespoon heavy cream, then mix everything well until it combines smoothly.

3-Gradually stir in 1 ½ to 2 tablespoons strong liquid coffee, starting with just one tablespoon, until the dough thickens and holds its shape.

4-Transfer the dough to a bowl, cover it with plastic wrap, and chill in the refrigerator for 3-4 hours.

5-Once chilled, roll the dough into balls about the size of a golf ball or a bit smaller.

6-Freeze the balls for 15-20 minutes to firm them up.

7-Melt half of the 3 ounces dark chocolate or 3 ounces milk chocolate over boiling water, stirring until smooth, then remove from heat and add the rest to melt fully. Let it cool slightly.

8-Insert a toothpick into each frozen ball and dip it into the melted chocolate to coat completely.

9-Place the coated truffles on a baking sheet lined with parchment paper, leaving the toothpick in place.

10-While the chocolate is still wet, add decorations like the ¼ cup chocolate curls or sprinkles.

11-Let the chocolate harden, then dust the truffles with 2-3 tablespoons unsweetened Dutch processed cocoa before serving.