First take a medium sized mixing bowl and blend your mascarpone, coffee, coffee liquer, and vanilla extract.
Add your heavy cream and whipping gream and stir until combined and homogeneous, but do not overdo it, as the mixture should not be whipped!
Then you will need to melt your 11 ounces of bittersweet chocolate and then stir the melted chocolate into the coffee cream mixture.
Mix until it is fully combined.
You will need to chill this mixture for a couple of hours, and then scoop out the mixture into approximately 1 inch balls.
When making these balls, if you find the edges arent smooth, you can make them smoother by pressing your fingers around the ball.
After you have formed the balls, you will need to chill again for approximately 1 hour.
After they have chilled for one hour, melt your bittersweet or semisweet coating chocolate and stir until completely melted.
Dip each of the refrigerated balls (these will be the centers of your truffle) into the melted coating chocolate and coat completely, afterwhich you will want to place on a tray covered with waxed paper.
Chill your truffles for 1 to 2 hours until they are completely hard.
ENJOY!