In a food processor, add the crushed savoiardi cookies and sugar, then pulse until completely crushed.

Add the mascarpone and cream, and combine until mixed.

Gradually add the coffee until the dough sticks together, starting with 1 tablespoon. The dough will be thick.

Place the dough in a glass bowl, cover with plastic wrap, and refrigerate for 3-4 hours.

Once chilled, roll the dough into golf ball-sized balls and freeze for approximately 15-20 minutes.

While the balls are freezing, melt the chocolate by placing half of it in a bowl over a pot of boiling water. Stir until melted, remove from heat, and add the remaining chocolate, stirring until smooth.

Let the melted chocolate cool slightly, then remove the truffles from the freezer.

Insert a toothpick into each ball, and dip them into the melted chocolate. Place on a parchment paper-lined cookie sheet.

While the chocolate is still wet, add chocolate curls on top. Let harden, then dust with cocoa.