Doughnut Truffles
  1. Place doughnuts and mascarpone in a food processor; cover and process until mixture is smooth.
  2. Wrap tightly in plastic wrap.
  3. Refrigerate overnight.
  4. Line a 15×10-inch baking pan with parchment paper.
  5. Roll doughnut mixture into 11 two-inch balls; place on prepared pan.
  6. Refrigerate 1 hour.
  7. Melt white baking chocolate in a microwave-safe bowl on 50 percent power in 30-second intervals; stirring until smooth.
  8. Dip balls in white baking chocolate, let any excess chocolate drip off.
  9. Return to parchment-lined pan.
  10. Dust with espresso powder.
  11. Garnish with coffee beans, if desired.
  12. Refrigerate until serving.