old-fashioned cake doughnuts
broken into pieces
container (8 oz)
Mascarpone cream cheese
white baking chocolate
Coffee beans or chocolate-covered coffee beans
Place doughnuts and mascarpone in a food processor; cover and process until mixture is smooth.
Wrap tightly in plastic wrap.
Line a 15×10-inch baking pan with parchment paper.
Roll doughnut mixture into 11 two-inch balls; place on prepared pan.
Refrigerate 1 hour.
Melt white baking chocolate in a microwave-safe bowl on 50 percent power in 30-second intervals; stirring until smooth.
Dip balls in white baking chocolate, let any excess chocolate drip off.
Return to parchment-lined pan.
Dust with espresso powder.
Garnish with coffee beans, if desired.
Refrigerate until serving.