n a medium sized bowl add in the cream cheese, sugar, and the crushed lady fingers. Mix thoroughly until fully combined.

Tip: to crush lady fingers, simply add the cookies into a food processor or a blender, and pulse until cookies turn into a fine powder.

Next, add 1 tbsp. coffee and mix until the filling turns light brown. Sprinkle in 2 tbsp. instant coffee crystals and fold into the filling. The filling should feel solid in texture like cookie dough.

Refrigerate the filling for 10 minutes.

Once chilled, form filling into 1 inch balls and dip into remaining coffee and set on a baking sheet. Repeat until all of the filling is gone. You should end up with 10-12 balls.

Chill for an additional 10 minutes.

During this time, mix together ½ tbsp. instant coffee crystals and cocoa powder and set aside.

Melt chocolate in the microwave in 30 second intervals stirring after each interval until smooth.

Dip each chilled ball into the melted chocolate and transfer it to a baking sheet. Repeat until all the truffle balls are coated with chocolate. Chill for an additional 5 minutes.

Before serving, dust each truffle with the cocoa powder/coffee crystal mix.