Combine the heavy cream and espresso powder in a saucepan over medium heat. Stir until it bubbles on the edges.

Place the chopped semisweet chocolate in a bowl, then pour the hot cream over top. Let sit for 5 minutes before stirring smooth. If needed, heat up over a saucepan with boiling water to help it melt better.

Add the mascarpone cheese, salt, and vanilla bean paste to whisk until very smooth and glossy.

Fold in the crushed ladyfingers. Cover the surface with Saran Wrap and chill in the freezer for 20-30 minutes, or the fridge for 1-2 hours, until firm enough to roll individual truffle balls.

Once chilled, wet the palm of your hands with a little water to roll 1" balls. Place on a parchment paper lined baking pan or plate. Freeze for 30 minutes.

Heat up the dipping chocolate of choice and stir in the coconut oil.

Use a fork to dip each truffle into the melted chocolate then place on a parchment paper lined pan.

If using semi sweet chocolate to coat, dust with cocoa powder. If using white chocolate to coat, add crushed peppermint while it's still melted.

Let sit until chocolate is firm, about 30 minutes.